Glazed Carrots with Orange and Ginger

• 1 pound carrots, trimmed and peeled if necessary, cut into coins or sticks
• 2 tablespoons butter or extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon minced or grated peeled fresh ginger
• 13 cup freshly squeezed orange juice
• 1 teaspoon freshly squeezed lemon juice
• Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

1. Combine all ingredients except garnish in a saucepan no more than 6 inches across.
2. Bring to a boil, then cover and adjust heat so mixture simmers.
3. Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes.
4. Uncover and boil off remaining liquid, then add lemon juice.
5. Taste and adjust seasoning if necessary.
6. Serve hot or within an hour or two, garnished with herbs, if you like.

carrots, butter, salt, fresh ginger, freshly squeezed orange juice, freshly squeezed lemon juice, fresh parsley

Taken from cooking.nytimes.com/recipes/10512 (may not work)