Adventures of the Heart
Mary Zalmanek
Side Dishes: Orange-Glazed Carrots with Mint

Serves 4


6 medium carrots, peeled

2 tbsp vegetable oil, or just enough to cover the bottom of a 9-inch saute pan 

Salt and freshly ground black pepper to taste

1 tbsp fresh ginger, chopped, or ginger spice blend

2 cloves garlic, chopped

1 tbsp shallot, chopped

2 tbsp agave nectar

1/2 cup freshly-squeezed orange juice (2 oranges)

1 tbsp soy sauce

1 tbsp fresh mint, chopped


Cut carrots into 3-inch lengths.  Cut thicker pieces in half or quarters lengthwise for uniform size. Heat oil in saute pan over moderate heat. Add carrots and cook until lightly browned on all sides. Season with salt and pepper. Add ginger, garlic and shallots, stirring occasionally, until shallots are softened.  Add the agave nectar, orange juice and soy sauce. Cook for a few minutes more, stirring occasionally.  Garnish with mint.