A beautiful and delicious glazed preparation for fresh spring carrots, using the carrot tops for garnish if available.  Carrots are in the same family as parsley with the leaves having a somewhat similar flavor profile.  Feel free to substitute one for the other. 

Did you know that carrots were originally purple? I used purple, orange, yellow and red carrots here. Using different colors provides your body with a variety of antioxidants.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon finely chopped ginger (or ginger from tube – available in the grocery produce section)
• 1 1/2 tablespoons honey
• 6 medium carrots, scrubbed and cut lengthwise, leaving a short section of green tops if fresh.
• Reserve 1 tablespoon of chopped fresh carrot tops if available. Otherwise use 1 tablespoon of chopped parsley.
• 1/4 cup water
• 1/4 cup orange juice
• 1/2 lemon for finishing
• Salt and pepper

Instructions:

1. In a medium pan over medium-high heat, add oil and stir in ginger. Add honey and stir to dissolve.
2. Add carrots and toss to coat. Pour in water and orange juice.
3. Cover to steam, stirring occasionally and cook 15 -20 minutes or until tender and juices make a glaze, adding a tablespoon of water more if needed.
4. Season to taste with salt and pepper. Serve with a squeeze of lemon and a sprinkling of chopped carrot tops or parsley.