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–+ servings
orange ginger glazed carrots

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.
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Course Side Dish, Vegetables
Servings 8

Ingredients
  

For The Glazed Carrots

  • 2 pounds carrots cut ½-inch thick on the bias
  • 1 cup orange juice
  • 2 tablespoons unsalted butter or olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon chili powder

For The Parsley Pistachio Gremolata

  • Zest from 1 orange
  • 1 garlic clove minced
  • ¼ shelled pistachios minced
  • 2 cups parsley leaves minced
  • Salt and pepper to taste

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
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