Serves 4, 3/4 cup per serving
- 1 pound carrots
- 1 cup orange juice
- ¼ teaspoon salt
- ½ teaspoon dried basil
- Pinch ground black pepper
- Cutting board
- Large pot
- Measuring cups
- Measuring spoons
- Medium bowl
- Medium skillet
- Sharp knife
- Vegetable peeler
1. Fill a large pot half-full with water. Bring to a boil.
2. While waiting for water to boil, rinse, peel, and slice carrots into ¼-inch slices.
3. In a medium skillet over medium heat, heat orange juice until liquid thickens and reduces by about ¾. Watch carefully after it reduces by ½ so that it does not boil dry in the pan. Juice may take up to 20 minutes to reduce.
4. Add carrots to boiling water. Cook until slightly soft but still a bit crunchy, about 7–10 minutes.
5. In a colander, drain carrots. Rinse under cold water.
6. In a medium bowl, add carrots, salt, basil, black pepper, and orange juice sauce. Toss until carrots are fully coated. Taste and adjust seasonings as needed.
- To save time, steam carrots in the microwave instead of cooking on the stove. Place carrots in a microwave-safe dish with ½ cup of water for 3–5 minutes.
- Try parsnips instead of carrots.
- Use other dried herbs like dill or parsley instead of basil, if you like.
- When oranges are in season or on sale, use fresh oranges instead of orange juice. Juice 2 oranges to get 1 cup of juice. Zest just one of the oranges. Stir juice into skillet in step 3. Add zest at the end of cooking time.