A quick and easy side dish great for any occasion with a little something extra. This recipe can be made without even turning on the oven. This recipe calls for the option of adding kumquats, a miniature orange that can be somewhat tart, but if you can't find them you can leave them out. It also calls for cinnamon and ginger, but if you don't like either of those feel free to leave them out as well.
- 1 lb Carrots 1 Bag
- 3/4 Cup Orange Juice
- 1/4 Cup Honey
- Salt To taste
- Pepper To taste
- 1/2 tsp Ground Ginger Optional
- 1/2 tsp Cinnamon Optional
- 25 Kumquats Optional
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Peel the carrots and cut in to ½ inch thick coins. If you want to get fancy, cut them on a diagonal.
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If you are adding the kumquats slice them in half and arrange them neatly in the saute pan, cut side down. Cook over medium heat until the kumquats begin to brown.
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Add the carrots along with the orange juice and the honey to the pan. Season with salt and pepper to taste. If desired, add the cinnamon and/or ginger at this point.
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Cook until the liquid in the pan thickens to a sauce and the carrots begin to soften, about 20 minutes. Serve immediately or store in the an airtight container in the fridge for up to a week.