This is my homage to the sweet ginger and orange “Thanksgiving Carrots” from my youth. Enough the same to feel like home. But updated for a modern palate. Carrots with Tangerine.
serves 6
Ingredients
- 2 pound small carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, peeled and minced
- 2 tangerines, zested
- 2 tablespoon chives, minced
- 1 tablespoon unsalted butter
- 2 tablespoon fresh tangerine juice
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
Directions
Place the carrots in a covered steamer set over simmering water. Cook until crisp-tender, about 6 minutes. Remove from heat and set aside up to 4 hours ahead.
In a large saute pan, heat the olive oil over medium heat. Add the ginger and stir until fragrant. Stir in the zest, then add the carrots, tossing to coat. Add the chives, butter, tangerine juice, salt and white pepper. Toss again to coat well. Serve warm.
Ok, Greg. I just HAD to check out this video. They raved about it at BlogHer Food this past weekend and I can see why! Just brilliant and that recipe looks amazing to boot. Do you give vlogging workshops because I’m so there! 🙂
Looks delish! I make a similar dish with sage and garlic. Kids and hubby love it.
This isn’t a re-run for me, but a first run. Love the video. Being a new recruit to team brussel sprouts I can fully appreciate this cooking method. Mom steamed them to within an inch of their little balled up lives.
I love brussel sprouts, they look delicious.
Loved you video 🙂
That is true cruciferous hilarity! Now, thanks to you, I’m going to use anise seeds in my roasted sprouts! Have only tried coriander.
Love this video! And I must say that my brother once steamed a potful of brussels sprouts and they were out of this world! I never liked them before but you are right that it all depends on the cooking. I’ll bet your version is really delicious too. They certainly look it!
As we said when we were at Foodbuzz the people who are still in the competition should still be there. Good luck Greg, you had me laughing out loud!!
…and your house of brussels sprouts horror is a classic. Loved it just as much as the first time I saw it, and almost as much as I love brussels sprouts themselves. I like ’em so much that I’ll quite happily eat them boiled or steamed, though the Sup versions are, of course, infinitely classier.
Brussel Sprouts are not the bad guy in out house!
Ditto on the sequel. I am dying laughing from the end where you have the sprout looking around from your mouth! Pure genius.
Your videos are so fun.
Great to meet you at the Street food fair! Good luck on project food blog 🙂
You are so not allowed to post ever again without an accompanying video. This was so demented and funny.
You guys amaze me. This was hilarious and I loved the ending. Great recipe too!
LOVE. IT. The video. And the dish. Brussels sprouts rock.
So freaking hilarious!!! Great job!
I just learned to love Brussels Sprouts this year and now I can’t get enough!
loved it. another hilarious cameo.
BTW, I add fennel seeds to the little green monsters, and slow roast them in the oven 🙂
I was so traumatized as child by Brussels sprouts that I never EVER ate them as an adult nor ever cooked them for my family. Your article and recipe already had me convinced that MAYBE, just maybe I might actually try cooking them using your method.…then…I clicked on your video.
OMG Greg. I laughed till I cried. Seriously. You are one crazy chef 🙂 You are definitely going to inspire a following. This fan has you on RSS feed. Wouldn’t want to miss one post.
Let us know when you release the sequel!