A delightful side dish featuring tender carrots coated in a citrusy, spiced glaze.
Cook the carrots in boiling water or steam them until they are tender but still firm.
Steaming preserves more nutrients compared to boiling.
Drain the cooked carrots and set them aside.
Let the carrots cool slightly to avoid overcooking.
In the same saucepan, combine the brown sugar, cornstarch, orange juice, ground ginger, nutmeg, black pepper, and salt.
Mix the cornstarch with a bit of orange juice first to avoid lumps.
Heat the mixture over medium heat, stirring constantly, until it thickens into a glaze.
Keep stirring to prevent the glaze from sticking to the pan.
Add the cooked carrots back into the saucepan and toss them in the glaze until evenly coated.
Ensure all carrots are evenly coated for consistent flavor.
Serve the glazed carrots warm as a side dish.
Garnish with a sprinkle of fresh parsley for added color and flavor.
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