When Doc and I were dating His parents would always have us over for lunch on Sundays after church. I remember his parents getting into these funny discussions about the best way to get from point “A” to point “B” by car. They would be laughing and teasing each other about which route was shorter. Well after a million years of marriage I can see now why they went on about this. Doc and I have preferred routes and each of us thinks we are right. You probably do too!  We will argue about which route is quicker and many times race home in separate cars to see who wins!

Spring is definitely coming and I am looking forward to all its colors. Here is a healthy side dish full of flavor.

 Orange Glazed Carrots

1/4 cup unsalted butter
1/2 cup Vidalia onion, tiny dice
1 tablespoon minced garlic
2 cups orange juice (freshly squeezed is better)
3 tablespoons honey
1 teaspoon salt
1 star anise, optional
¼ teaspoon cayenne pepper
3 pound bag baby carrots
1/8 cup canola oil

Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil.  Place carrots in a large bowl then drizzle canola oil over carrots, stir to coat evenly. Pour carrots into prepared baking sheet and spread to make one layer. Set aside. In a small saucepan melt butter over medium heat. Add onions and cook for 2 minutes. Add garlic and cook for one minute more. Stir in orange juice, honey, salt, star anise, and cayenne pepper. Reserve. Place carrots in preheated oven and bake 15 minutes. Pour reserved orange glaze over carrots. Stir to coat carrots with glaze using a rubber spatula to prevent tearing the foil.  Return to oven and bake 5 minutes more. The glaze will thicken. Serve immediately or place in a crockpot on low for serving later. (I preheated the ceramic crock for 10 minutes on 350 degrees F. and then added the carrots).

Published in The News and Neighbor on March 2, 2013