Yield: 4 to 5 servings.

Recipe from Ina Garten

Orange flavor completely overwhelms the carrot. I also didn’t like the finished texture. Sort of leathery on the outside and soft in the middle.

• 3bunches carrots, peeled
• 2TBS unsalted butter
• 2TBS honey
• Kosher salt
• 1tsp minced fresh ginger
• 1tsp grated orange zest
• ½cup freshly squeezed orange juice
• ½tsp freshly ground black pepper

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.

Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Cook’s Note: This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.

For a crowd, multiply the recipe and use a larger sauté pan. The carrots may take a little longer to cook.