It’s probably safe to assume that carrots are a popular vegetable in most households. Not only are carrots good for you, they are so versatile when to comes to using them with recipes. Apart from snacking, juicing, roasting and baking with carrots, you can never go wrong serving them as a side dish, like these Orange Glazed Carrots with Toasted Pecans and Coriander. As much as we enjoy carrots simply steamed, on occasions it’s nice to posh up these brightly coloured root vegetable and combine them with other flavors and ingredients.
When I visit my sister in Ireland I always love to have a wander around their garden, take a few photographs and admire the vegetable and fruits they grow. This time I had the opportunity (also hubby) of pulling carrots from the ground, it was a wonderful veggie moment… well at least for me. You can’t help but marvel at mother nature, seeing that first glimpse of vibrant orange emerge as you pull a perfectly formed carrot from the ground. Growing your own produce seems like an awful lot of hard work, but you can see how proud my sister and her husband are of what they have achieved and learned over the past couple of years. That veggie moment has made me think about trying my hand at growing carrots in a container, but if I never get past the thinking stage… at least I have the local farmers market to fall back on.
The carrots are gently simmered in fresh orange juice and a little butter, then afterwards the cooking liquid is reduced to intensify the flavors. This thickened citrus orange glaze complements the flavor of the carrots, also the toasted pecans and garnish of coriander. I do not add sugar to this recipe as I rely on the sweetness of the carrots and the orange. If I find blood oranges (which are sweeter) in the market, I also like to use them with this recipe. A side dish elegant enough to grace your table on special occasions or if you fancy treating the family to something a little different.
Orange Glazed Carrots with Toasted Pecans and Coriander
450g of carrots, peeled and cut into 2 inch batons or you could use baby carrots
300ml of fresh orange juice
50g un-salted butter
sea salt, for seasoning
2 tablespoon for toasted chopped pecans or walnuts
2 tablespoon of freshly chopped coriander or parsley
How to cook:
Put the carrots, orange juice and butter into a saucepan. Bring to the boil, cover with a lid and simmer over a gentle heat until carrots are tender. With a slotted spoon, remove the carrots from the cooking liquid, set carrots aside and keep warm. Gently simmer (uncovered) the remaining liquid until reduced to about 1/4 cup. Add some sea salt, to taste. Add the carrots back into the saucepan with the toasted pecans, gently mix to coat the carrots with the orange glaze. Transfer the carrots to a warmed serving dish, scatter with coriander and serve at once.