This humble and flavorful cooked carrot recipe is taken up a notch by glazing it in orange juice, a little ginger, and garnishing with fresh orange zest.
Zest the orange first and then juice. You will not need all the zest but you can freeze what you don't need and use it later.
Place chunked carrots in a large pot. Add enough water to cover by 1/2", add 1/2 tsp salt, and bring to a boil. Cook covered ~ 12-15 minutes or until nearly tender. Drain excess water, reduce heat, and put carrots back on heat (medium).
Add orange juice, ginger, olive oil, and 1/2 tsp salt. Bring to a boil, reduce heat, and cook until orange juice reduces, stirring occasionally (~ 3-5 minutes).
Garnish with as much orange zest as desired and add salt to taste. Happy Eating! Beckie