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
Test Kitchen Notes
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
Ingredients
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1 pound
carrots, sliced or use baby carrots
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4 tablespoons
butter
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3
scallions, minced green and white parts
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2 tablespoons
fresh peeled ginger, minced or 1 1/2 tablespoon jarred ginger paste
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3/4 cup
apricot jam
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2 tablespoons
balsamic vinegar
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1/2 cup
orange juice
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1
garlic clove, peeled/sliced thinly
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salt to taste
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chopped cilantro (optional)
Directions
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In large skillet, steam carrots in water until fork ready. Drain and store until ready to use.
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To make glaze: Melt butter in large skillet and add scallions, garlic,and ginger until soft.
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Add apricot jam, vinegar, orange juice and salt (if using any). Let ingredients heat through, 4 minutes. Remove from heat.
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Spoon carrots into skillet with glaze and reheat until glaze covers carrots and all are heated through.
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Spoon into serving dish and sprinkle with chopped cilantro if desired.
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