3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper
This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving. For a crowd, multiply the recipe and use a larger saute pan. The carrots may take a little longer to cook.