Drunken Orange Ginger Carrots
DRUNKEN ORANGE GINGER CARROTS are the most creative and easy side dish for Thanksgiving! Sliced carrots cooked in ginger beer, orange juice, and brown sugar, caramelized to perfection. These drunken carrots need to be on every holiday table!
- 1 tablespoon olive oil
- 2 pounds carrots washed and cut into 1-inch slices
- 3/4 cup Crabbie's Spiced Orange Ginger Beer
- 1 cup orange juice
- Zest from one orange
- 1 tablespoon crystalized ginger
- salt and pepper to taste
- 1 tablespoon fresh sage chopped
- 2 tablespoons brown sugar
- 2 tablespoons salted butter
Add olive oil to a large skillet (12 inch) and heat on your stove over medium-high heat.
Toss in the carrots and cook for 1-2 minutes per side, or until just browned.
Add the ginger beer, orange juice and ginger to the skillet.
Bring mixture to a boil and then reduce the heat to a simmer. Cover and cook for 10 minutes.
Remove the cover and stir in the salt and pepper to taste and sage. Stir to combine.
Sprinkle the carrots with the brown sugar and then continue cooking for 10 more minutes, or until the carrots are fork tender to your liking.
Add in the butter in 1 tablespoon sections and stir skillet to melt completely, adding in the butter to the sauce.
Serve warm and enjoy!
Calories: 226kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 208mg | Potassium: 849mg | Fiber: 6g | Sugar: 21g | Vitamin A: 38215IU | Vitamin C: 44.4mg | Calcium: 95mg | Iron: 1mg