Ingredients
1 large onion, chopped2 teaspoons canola oil1 teaspoon minced fresh gingerroot6 large carrots, sliced2/3 cup orange juice1 tablespoon butter2 teaspoons honey1 teaspoon grated orange zest1/4 teaspoon salt1/8 teaspoon pepper1/4 cup chopped walnuts, toasted1 tablespoon minced fresh parsley
Preparation
In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange zest, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley.
