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Nadia James

Orange Ginger Buttered Baby Carrots

Orange Ginger Buttered Baby Carrots — A quick stovetop vegetable side with a clean, buttery finish.
Print Recipe
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 6 portions
Course: Side Dish
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon orange zest
  • 1 teaspoon grated fresh ginger

Equipment

  • large skillet
  • tongs
  • knife

Method
 

  1. Prepare vegetables, drying well; slice any large pieces into uniform bites.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Add vegetables and cook, tossing every minute, about 7–12 minutes until just tender. Add orange zest, grated fresh ginger in the last 2–3 minutes and stir to distribute.
  4. Season with salt and pepper and serve hot.

Notes

  • A wide skillet prevents crowding and helps vegetables brown instead of steam.
Storage: Refrigerate cooked vegetables promptly and use within 3–4 days; reheat leftovers thoroughly to 165°F.
Serving suggestion: Serve on a festive platter.