These carrots are a good accompaniment to roast beef, pork, lamb, or poultry.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (450 g) carrots, thinly sliced||salt and freshly ground black pepper|
|1/4 cup fresh orange juice||1/2 tsp chopped thyme|
|1 1/2 tbsp butter||grated zest of 1 orange|
|1 tbsp brown sugar||1 garlic clove, crushed and peeled|
Place the carrots, orange zest and juice, butter, sugar, and garlic in a small saucepan, and season with salt and pepper. Add enough cold water to barely cover the carrots.
Bring to a boil, then cover and cook over a medium-high heat for 8–10 minutes, or until the carrots are just tender.
Remove the cover and boil until all the liquid has evaporated and the carrots are glazed and golden at the edges, shaking the pan occasionally to prevent sticking. Just before serving, sprinkle in the thyme leaves.
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