Orange and Basil Glazed Carrots
I really dislike boiled veg. I almost find it offensive. Bland is not really my style when it comes to cooking. I just think that attention should be paid to every part of the meal. A side dish should not be an afterthought. It is just as important as the main. I have often made my Orange and Basil Glazed Carrots at Thanksgiving, but then started making them on any old day. They are really quick to make and are really healthy. I love the balance between savoury and sweet. The earthy carrots match so well with the tangy-sweetness of the orange juice and the grassy freshness of the basil.
Orange and Basil Glazed CarrotsPrint Recipe
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 cups carrots, sliced
- juice of 1 small orange
- salt and pepper to taste
- a handful of basil, sliced into ribbons
In a pan, heat the olive oil, add the garlic and cook for 30 seconds until fragrant.
Add the carrots, orange juice and salt and pepper.
Turn the mixture down to a simmer, cover with a lid or tin foil and cook for 7-10 minutes or until the carrots are your desired doneness.
Once the carrots are cooked, add the basil and serve.