Orange-Glazed Carrot Ribbons
- 3 lb. large carrots, peeled, ends removed
- 2 1/2 C. fresh (not from concentrate) orange juice
- 1 Tbs. brown sugar
- 2 Tbs. unsalted butter
- 1 Tbs. honey
- 1 tsp. balsamic vinegar
- Salt and pepper to taste
- 1 Tbs. chopped chives
- 1 Tbs. fresh chopped thyme
Run a vegetable peeler down the length of the carrots, shaving off long ribbons. (You will have small pieces of carrot remaining; chop those pieces and use them in the dressing recipe.)
Cook the carrot ribbons in a large saucepan of boiling salted water for 2 minutes. Drain and gently pat them dry. This can be done 6 hours ahead. Cover and chill.
Stir the orange juice and brown sugar in a heavy large skillet over medium-high heat until the sugar dissolves. Boil until the volume is reduced to a scant 1 C., about 5 minutes. Add the carrots and butter; simmer until the carrots absorb most of the orange syrup, about 4 minutes. Add the honey and the vinegar. Mix gently. Season with salt and pepper to taste. Transfer the carrots to a serving bowl, sprinkle with chives and thyme and serve.
Note: The carrots also can be cut into 1 1/2 -inch pieces on the diagonal. If so, they need to be cooked longer, about 12 minutes or until they are tender.
Adapted from: Bon Appetit magazine, November 2004