Orange Glazed Carrot Ribbons
The carrots also can be cut into 1 1/2 -inch pieces on the diagonal.
If so, they need to be cooked longer, about 12 minutes or until they
3 pounds large carrots, peeled, ends removed
2 1/2 cups fresh (not from concentrate) orange juice
1 tablespoon brown sugar
2 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon balsamic vinegar
Salt and pepper to taste
1 tablespoon chopped chives
1 tablespoon fresh chopped thyme
Run a vegetable peeler down the length of the carrots, shaving off
long ribbons. (You will have small pieces of carrot remaining; chop
those pieces and use them in the dressing recipe.)
Cook the carrot ribbons in a large saucepan of boiling salted water
for 2 minutes. Drain and gently pat them dry. This can be done 6
hours ahead. Cover and chill.
Stir the orange juice and brown sugar in a heavy large skillet over
medium-high heat until the sugar dissolves. Boil until the volume is
reduced to a scant 1 cup, about 5 minutes.
Add the carrots and butter; simmer until the carrots absorb most of
the orange syrup, about 4 minutes.
Add the honey and the vinegar. Mix gently. Season with salt and
pepper to taste.
Transfer the carrots to a serving bowl, sprinkle with chives and
thyme and serve.
Serves: 10 / Preparation time: 15 minutes / Total
time: 30 minutes
Adapted from Bon Appetit magazine, November 2004 issue. 110 calories
(22% from fat), 3 grams fat (1 gram sat. fat), 21 grams
carbohydrates, 2 grams protein, 85 mg sodium, 6 mg cholesterol, 50
mg calcium, 4 grams fiber.