Makes 4 servings, 1/2 cup each
Spiked with fresh ginger and orange juice, sauteed grated carrots make an appealing, textural side dish.
2 teaspoons extra virgin olive oil
3 cups grated carrots (6 medium-large)
2 teaspoons minced fresh ginger
1/2 cup orange juice
1/4 teaspoon sea salt, or to taste
Freshly ground pepper to taste
Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.