^[1]This simple side dish of baby carrots flavored with lots of ginger and sweet dried fruit goes well with with curries and grain pilafs.

Serves: 4

• 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.

• Here are more recipes for making the most of carrots. ^[2]