Gingered Baby Carrots
- 1 1/2 tablespoons olive oil
- 16-ounce bag fresh baby carrots
- 1/4 cup orange juice, preferably fresh
- 2 teaspoons grated fresh ginger, or more, to taste
- 1/2 cup sliced dried apricots or prunes
- 1/4 cup minced fresh cilantro or parsley
- 2 tablespoons minced fresh dill, optional
- 2 scallions, thinly sliced
- Salt and freshly ground pepper to taste
Heat the oil in a large skillet. Add the carrots, juice, and ginger. Cover and cook for 12 to 15 minutes, or until the carrots are tender-crisp to your liking.
Stir in the remaining ingredients, cook for another minute or so, then serve at once.
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