Spice Glazed Carrots

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Spice Glazed Carrots

 

1 tablespoon butter

1 tablespoon olive oil

1 lb. carrots, peeled and chopped, about ¼ to ½ inch thick

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

pinch of ground clove

sea salt and freshly ground pepper, to taste

1/4 cup freshly squeezed orange juice

1 x 1 inch piece of fresh ginger, peeled and put through a garlic press, with

juice

zest of 1/2 an orange

chopped hazelnuts, toasted, and cinnamon sticks, for garnish

 

Heat olive oil in a large skillet over medium heat. Add butter and melt,

stirring to incorporate. Add carrots, nutmeg, and cinnamon. Toss to combine

the spices, then add a pinch of clove and season with salt and pepper.

Increase heat to medium-high, and add the orange juice and ginger. Cover the

pan and cook until carrots are just tender, about 10 minutes.

Remove the lid and bring to a boil, cooking off the excess liquid. Remove the

pan from the heat, add orange zest and toss. Place in a warmed bowl, sprinkle

with toasted chopped hazelnuts, and add cinnamon sticks as a decorative

garnish. Serve immediately.

To toast hazelnuts: Place peeled hazelnuts in a sauté pan and place over medium

heat for about 3 minutes, tossing occasionally. As soon as the nuts begin to

release their oils, remove from the heat and set aside to cool. Turn out the

nuts onto a cutting board and coarsely chop. Reserve at room temperature until

ready to use.

Serves 4.

 

 

 

 

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