Monday, October 17, 2011

Tangerine Glazed Carrots with Fried Ginger

Here's another simple side dish for Thanksgiving and one of my all-time favorites.  The combination of sweet citrus and spicy ginger is amazing.  The tangerine glaze also works well with roasted butternut squash or sweet potatoes.  I roasted my carrots in the oven, but if you're short on oven space, then caramelizing them on the stove and then steaming until tender works just as well. 
(Serves 6-8)

3-4 bunches of carrots, peeled and oblique-cut (see note below)
1 cup freshly squeezed tangerine or orange juice
2 tbsp agave syrup
1/4 cup peeled, julienned ginger root
3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
1-2 tbsp finely minced parsley
Note:   I prefer purchasing carrots in bunches with the leafy carrot tops attached and removing them when I get home.  To oblique-cut the carrots, place a peeled carrot on a cutting board and holding the knife at a 45 degree angle, make the first cut.  Roll the carrot a half turn and make another cut.  The result is a wedge-shaped piece with two angled sides.

  • Pre-heat oven to 450 degrees.
  • In a small sauce pan add orange juice and agave syrup.  Bring to a boil and reduce to a simmer and cook until liquid has reduced to a 1/4 cup.  Remove from heat and set aside.
  • Peel and julienne the ginger root, avoid using the thick, fibrous center of the root when cutting.  Use thin slices from the outer sides.
  • In a small sauce pan, heat olive oil to medium heat and add ginger.  Cook until ginger is lightly golden brown and crispy, stirring constantly to prevent burning.  Using a fork, remove fried ginger and drain on a paper towel.  Season with kosher salt.  Reserve ginger infused olive oil.
  • Prep carrots and add to a large bowl.  Toss with ginger infused olive oil, kosher salt, black pepper and toss to coat.
  • Place on a sheet tray and roast in the oven for 10 minutes, tossing half way through the cooking process, until lightly charred and tender.
  • Place roasted carrots back in the bowl and toss with hot tangerine glaze to coat.
  • Arrange carrots on a serving platter, drizzle with any remaining glaze, and garnish with minced parsley and fried ginger.    

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