Easter weekend brought about several side dishes that are certainly worth sharing. This dish is great for any season! It’s refreshing and comforting at the same time. It is also very healthful. Vitamin C with the Orange, Cardiovascular health with the Garlic, great eye sight with the Carrots, and some calming for your tummy with the Ginger! I know my guests appreciated the Ginger before and/or after all the Easter candy!
I served this along side smoked proteins (i.e. turkey, chicken, tofu and ribs). It is delicious when paired with sweet BBQ sauce and baked beans. The carrots provide a natural sweetness. I also pureed this to make baby food 😉 It’s also super simple to make.
3 medium Carrots, peeled, cut in desired shape 1/2″ x 1-2 inches
1 Tablespoon Garlic, minced
1 Tablespoon Clarified butter or Ghee (you could also use my Fav…Coconut oil for some extra lovin’)
1 Tablespoon Ginger, fresh grated
1/2 teaspoon sea salt
1/2 cup Orange juice, fresh squeezed
In a large skillet, heat butter or coconut oil over medium high heat. Add garlic, saute briefly (2 minutes) to draw out aroma. Add carrots, saute for 5 minutes. Add ginger, salt and orange juice, stir. Reduce heat to medium low and let simmer for 15-20 minutes or until the carrots are fork tender and orange juice is almost completely reduced. Remove from heat and allow to cool for at least 5 minutes in order for the sauce to thicken and coat the carrots nicely. Serve.