ORANGE-GLAZED CARROTS

2 pounds carrots, cut lengthwise into thirds, then into 2-inch pieces
3/4 teaspoon finely-julienned orange zest
1 1/2 cups fresh orange juice (5 or 6 oranges)
2 garlic cloves, minced
1/3 cup thinly-sliced scallion whites
1 tablespoon firmly-packed light brown sugar
2 teaspoons unsalted butter
1 teaspoon ground ginger
1/2 teaspoon salt (or to taste)
1/4 cup thinly-sliced scallion greens

In a large saucepan, combine the carrots, orange zest, orange juice, garlic, scallion whites, brown sugar, butter, ginger, and salt. Bring to a boil over medium heat and cook gently, stirring occasionally, until the carrots are tender and glossy and the liquid is syrupy, about 20 minutes.

Stir in the scallion greens until well combined. Spoon carrots into a bowl and serve.

TO MAKE AHEAD:
This can be prepared up to 1 day ahead through step 1. To serve, gently reheat, stirring occasionally, over low heat or in a microwave on half power. Mix in the scallion greens just before servings.

Servings: 8 (1/2 cup each)
Source: Great Taste/Low Fat Holiday Cooking from Time-Life Books