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Glazed Carrots with Orange and Ginger


Prep Time 10 minutes
Total Time 30 minutes
Yield Serves 6


1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 teaspoon thinly sliced orange zest
2/3 cup fresh orange juice
1 1/2-inch piece peeled fresh ginger, cut into matchsticks
Coarse salt and ground pepper
2 tablespoons unsalted butter



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