Zanahorias glaseadas a la naranja y miel

Ingredientes

• 1.5 pound carrots (peeled and cut into thick slices, see notes)
• 3 tablespoons unsalted butter
• Zest of 1 orange
• 3/4 cup freshly squeezed orange juice (from about 3 to 4 oranges)
• 3 tablespoons honey
• Salt and pepper to taste
• 2 tablespoons finely chopped Italian parsley

Preparación

1. 1

   In a medium pot, cook the carrots in simmering water for 5 to 8 minutes (this will give them a head start, they will continue cooking later). Drain and set aside.

2. 2

   In the same pan over medium heat, melt the butter and stir in the freshly squeezed orange juice, honey, and orange zest (save some for garnish). Stir until combined. Season with salt and pepper to taste.

3. 3

   Add the carrots back into the skillet, tossing to coat. Simmer on low heat (uncovered), tossing occasionally to ensure the carrots are evenly coated for about 10 minutes, until slightly thickened and reduced. The glaze shouldn't be too thick, but should be glossy. Tip: Simmering uncovered gets rid of extra moisture and helps the glaze thicken.

4. 4

   Toss with finely chopped Italian parsley. Garnish with more parsley and orange zest. Enjoy!