Orange Ginger Glazed Carrots

I am almost three weeks late posting all of my kitchen experiements from Thanksgiving.  We had the Thanksgiving Throwdown and the next day I got the world's worst cold.  I am not even joking.  I spent two weeks only drinking apple juice and trying to figure out how to invest in Kleenex before I get sick again.  Blogging was totally out of the question.  Now that I don't feel like I am going to die, I have a ton of stuff to share!  For our "nontraditional" Thanksgiving feast, Jamie and I decided the theme this year would be BBQ.  It is absolutely a favorite in our house and, the best part is that making BBQ creates enough leftovers that you actually want to eat. Out of all of the Thanksgiving side dishes these carrots were the clear winner, no offense to the macaroni and cheese!   It's crazy because originally we weren't going to have carrots until I realized that we didn't have enough vegetables.  For the first time in my life I had all of the ingredients in the house.  No extra trips to the store-- Yippee!



What you need: 
1 bag of baby carrots
1/4 cup brown sugar, packed
1 tablespoon butter
1 cup orange juice
1 tsp ground ginger


What you do: 

• In a medium pot add baby carrots and cover with water.  Boil over high heat until carrots are desired level of softness.  I boiled mine for about 30 minutes. 
• Drain hot water from carrots.  Add remaining ingredients and simmer over medium heat for 15 minutes. 

How simple is that?  I am guilty of eating my vegetables the way they come, just plain, but this glaze is making me rethink my stance on vegetables tasting like vegetables!