Asian Glazed Carrots

  • 6 cups of fresh multicolored or regular carrots, cleaned, peeled, and sliced into rounds
  • 2 cups water
  • ½ cup of minced shallots
  • 4 cloves of minced garlic
  • 1 T fresh ginger, grated
  • 2 T fresh chopped cilantro
  • ½ cup soy sauce
  • ¼ cup seasoned mirin or rice wine vinegar
  • ½ cup orange juice
  • 1 T butter
  • salt and pepper to taste

Cook carrots in water for 10–12 minutes or until crisp and tender.

Combine shallots, garlic, ginger, cilantro, soy sauce, mirin and orange juice in a small bowl and add to carrots and cook until tender.

Remove from heat and add the butter, salt and pepper and serve immediately.