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Orange and Honey-Glazed Carrots

2 lbs carrots, peeled (3 bunches)
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons honey
kosher salt
1 teaspoon minced gingerroot
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon fresh ground black pepper
Directions:

1
Cut the carrots diagonally in 1″ thick slices. You should have about 5 cups of carrots.
2
Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
3
Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
4
Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
5
Add the orange zest and orange juice to pan, tossing with carrots.
6
Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots.
7
Add the pepper and another teaspoon of salt to taste.
8
*This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.

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