Honey-Ginger Glazed Carrots

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This recipe is for the procrastinators among us. I don’t know them. You don’t know them. But they’re living among us as. Telling themselves they’ll finish in time. Watching Breaking Bad instead. They live with their secret shame. Since I’m sure you and I are stand-up citizens and have had our Christmas potluck contributions in the bag for weeks, most of you can stop reading.

For the rest of you, I’m here to help. Let me guess, your aunt generously invited you to the Christmas dinner, and you happily agreed to bring a side dish. Only, the clock’s ticking, and you realized you only know how to make corn from a can. Or how about this–everyone is allergic to gluten and refuses to eat meat.

Here is a recipe you can proudly bring to your family gathering, and you can make it mostly with ingredients you already have, or can pick up without leaving the first few aisles of the holiday sardine tin of a grocery store.

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Honey-Ginger Glazed Carrots
Serves 4

1 lb. baby carrots
2 Tablespoons butter
1 teaspoon ground ginger
2 Tablespoons honey
2 Tablespoons brown sugar
½ cup orange juice
Pinch of dried parsley flake

1. In a medium saucepan, cover carrots in water. Lightly salt water, and bring to boil. Cook for 5 minutes, until almost finished cooking, but still a little crisp in the middle. Drain, return to pot.

2. Meanwhile, in a small saucepan, melt butter. Whisk in ginger, honey, brown sugar, and orange juice. Reduce until thick and bubbly.

3. Add syrup to carrots and stir or toss to coat. Finish carrots on medium-high heat, further reducing the syrup. Before serving, stir in pinch of parsley flake for color, and season with salt.

Serve immediately, or reheat on stove later.

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