These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony’s stewed chicken and dumplings from the magazine’s first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight’s commitment to fresh ingredients and vibrants flavors in her cooking.
- Serves: 2 persons
- 6to 8 carrots, peeled
- 2tablespoons orange juice
- 2tablespoons honey
- 1tablespoon butter
- 1tablespoon finely chopped parsley
Step 1Heat the oven to 350 degrees.
Step 2Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they’re tender but not soft, about 15 minutes.
Step 3Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
Step 4Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.