Ginger And Orange Glazed Carrots

• 12 Medium Carrots
• 1/3 cup Minced Fresh Ginger
• 1/4 cup Wildflower Honey
• 2 tablespoons Unsalted Butter
• 2/3 - 1 cups Frozen Concentrated Orange Juice

1. Skin your ginger root and mince it. You will want pieces about the size of large grains of rice. Skin your carrots and cut them into quarters, length-wise so you have long quarter slivers. Cut your slivers into half lengths and set aside.
2. In a medium sauce pan pan over medium heat, melt butter then add your minced ginger and honey. Cook this mixture until it just begins to darken slightly.
3. Next add your FCOJ and simmer over medium heat until the flavors meld and the mixture just begins to thicken (about 3 minutes) If you like, you can add a small handful of whole cloves here for a nice seasonal flavor.
4. Add your slivered carrots and toss to coat evenly. simmer, stirring occasionally for about 5 minutes until the carrots just begin to soften slightly.
5. Remove carrots and strain of excess liquid. Serve hot! This recipe is an excellent side for many different occasions! It even makes for a nice change if your not in the mood for cranberries at your holiday feast!
6. ENJOY!

carrots, fresh ginger, wildflower, butter, orange juice

Taken from food52.com/recipes/14517-ginger-and-orange-glazed-carrots (may not work)