Servings: Serves 8
2 pounds carrots, peeled and cut into 1/4-inch thick rounds ¼ cup (1/2 stick) butter 1 cup freshly squeezed orange juice 2 tablespoons sugar 1½ tablespoons grated peeled fresh ginger 2 tablespoons chopped parsley
Place the carrots, orange juice, butter sugar and ginger in a large skillet over medium-high heat. Bring to a boil, cover and cook 3 minutes.
Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.