Ingredients

• 1-1/2  lb. baby carrots with tops trimmed, or 1 lb. small to medium carrots
• 2  tsp. olive oil
• 1/4  cup orange juice
• 1  1-inch piece fresh ginger, peeled and shaved or cut in very thin slices
• 2  Tbsp. chopped, toasted hazelnuts
• 1  Tbsp. chopped crystallized ginger

Directions

1. Halve baby carrots lengthwise. Quarter small carrots lengthwise; cut crosswise in 3-inch pieces.

2. In nonstick skillet cook carrots in hot olive oil over medium heat 10 minutes, stirring once. Add orange juice, fresh ginger, and 1/4 teaspoon salt; toss to coat. Cook, covered, 6 to 8 minutes or until carrots are tender. Uncover; cook 2 minutes or until liquid is reduced by half.

3. To serve, sprinkle with nuts and crystallized ginger. Makes 4 servings.