It’s no secret that I am a huge fan of the sweet and savory combination. And let’s face it, carrots are already on the sweeter side, so it’s really sweet, sweet, and then savory for this dish. And that’s just fantastic.But regardless of the sweet/savory ratio, the spice of ginger, the sweetness of honey and molasses, and the freshness of the parsley make these carrots pop!
- 1/4 cup unsalted butter
- 11/2 cups carrots; chopped (or baby)
- 1/4 cup molasses
- 1/4 cup orange juice
- 1/4-1/2 tsp . ground ginger
- 1 tsp . honey
- 2 tbsp . parsley; chopped
- Salt/pepper to taste
In a sauté pan on medium heat, melt the butter then add the carrots.
To ensure even cooking, make sure the carrots are similar in size.
Cook carrots in the butter for 10-15 minutes, depending on how thick the carrots are.
Once the carrots are mostly cooked through, add the molasses, honey, ginger, salt and pepper.
Cook an additional 3 minutes.
Reduce heat to medium-low heat and add the orange juice.
Mix well, making sure the orange juice has completely been incorporated into the molasses sauce. Cook an additional 5-7 minutes or until fork tender.
Once cooked, remove from heat and add in the parsley.