Orange & Ginger Glazed Carrots
with Salted Brown Butter Pecans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Not included in your delivery
TOAST: Trim, peel, and cut carrots on a diagonal into 2-inch-thick pieces; halve any large pieces lengthwise. Melt 1 TBSP butter in a large pot over medium heat. (TIP: If you have a large Dutch oven, use that!) Add pecans and season with salt. Cook, stirring, until nuts are toasted and fragrant and butter is flecked with amber brown bits, 3-4 minutes. (Lower heat if pecans or butter begin to brown too quickly.) Turn off heat; transfer to a plate and set aside. Taste and season with salt if desired. Wipe out pot.
SIMMER: Place carrots in same pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce heat to medium. Cook until easily pierced by a fork, 12-15 minutes. (TIP: Keep an eye on the carrots—you want them just tender, not falling apart.) Drain. Keep pot handy for step 4.
PREP: While carrots cook, peel and mince ginger until you have 1 TBSP. Finely chop 2 tsp thyme leaves. Zest orange until you have 1 tsp; halve orange.
GLAZE: Melt 1 TBSP butter in pot used for carrots over medium heat. Add ginger and chopped thyme; cook, stirring, until fragrant, 1 minute. Stir in honey, juice from orange, and 2 TBSP water. Season generously with salt and pepper. Bring to a simmer and cook until thick enough to coat the back of a spoon, 3-5 minutes. (TIP: If glaze gets too thick, stir in a splash of water.) Stir in drained carrots, 2 TBSP butter, and as much orange zest as you like (start with a little, then taste and add more from there if desired). Cook until butter has melted and carrots are coated in glaze. Taste and season with salt, pepper, and sugar if you prefer sweeter carrots.
SERVE: Transfer carrots to a platter for serving. Drizzle with any remaining glaze in pot and sprinkle with pecans.