Company Carrots

By 2nd Street Sue • February 27, 2011 • 1 Comments

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Author Notes: I found the basics for this recipe in a magazine and then changed it over the years and doubled the glaze. It's sweet, savory and colorful. My family, which includes many little grandkids, love it. Company Carrots is a perfect accompaniment to any poultry dish or great with just a grilled steak. - 2nd Street Sue - 2nd Street Sue

Food52 Review: I made these to have with roast chicken. The fresh ginger and balsamic vinegar were nice, sharp notes in these glazed carrots. I cut reduced the jam to half a cup and that seemed to control the sweetness a bit. I also threw in some fresh lemon thyme, since my husband is anti-cilantro. These were tasty glazed carrots. Thumbs up. - Lizthechef

Serves 10 - 12

1 pound carrots, sliced or use baby carrots
4 tablespoons butter
3 scallions, minced green and white parts
2 tablespoons fresh peeled ginger, minced or 1 1/2 tablespoon jarred ginger paste
3/4 cups apricot jam
2 tablespoons balsamic vinegar
1/2 cup orange juice
1 garlic clove, peeled/sliced thinly
salt to taste
chopped cilantro (optional)

In large skillet, steam carrots in water until fork ready. Drain and store until ready to use.
To make glaze: Melt butter in large skillet and add scallions, garlic,and ginger until soft.
Add apricot jam, vinegar, orange juice and salt (if using any). Let ingredients heat through, 4 minutes. Remove from heat.
Spoon carrots into skillet with glaze and reheat until glaze covers carrots and all are heated through.
Spoon into serving dish and sprinkle with chopped cilantro if desired.