Orange Ginger Glazed Carrots With Parsley Pistachio Gremolata

These glazed carrots are cooked to perfection in a subtly sweet orange ginger
glaze. Topped with a bright herby gremolata, it’s the kind of side dish that’ll
get people talking.

Servings: 8

Author:

Course:

Side Dish Vegetables

Instructions

1 In a 12-inch saute pan over medium heat, combine the carrots, orange juice,
olive oil, salt. Cover and bring to a simmer. Once simmering, remove the lid,
stir, and reduce the heat to low. Cover again and simmer for 10 minutes,
stirring once or twice.
2 While carrots are cooking, prepare the gremolata. Add the parsley , pistachios,
garlic, orange zest, salt, and pepper in a small bowl. Mix to combine. Taste and
adjust seasoning, as desired. Set aside.
3 Remove the lid from the carrots and add the chili powder and fresh ginger and
honey and increase the heat to high. Cook, tossing occasionally, until the
orange juice is reduced to a glaze, about 5-8 minutes longer. Taste and adjust
seasoning, as desired.
4 Transfer to a serving dish, if desired, and garnish with a bit of the gremolata.
Serve with the extra gremolata on the side so people can add more as they like
(and trust me, they will.) Pour into a serving dish and sprinkle with the
parsley. Serve immediately.

Orange Ginger Glazed Carrots With Parsley Pistachio Gremolata

Course:

🧂 Ingredients

Instructions

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