Glazed carrots with ginger and garlic

Ingredients for 2 servings:

• 300 g carrot(s) (baby carrots)
• 15 g butter
• 1 tbsp oil
• salt and pepper
• 1 spring onion(s)
• 1 garlic clove(s), peeled, very finely diced
• ¼ tsp ginger, fresh, peeled, very finely diced
• 1 tbsp agave syrup or honey
• 1 tbsp soy sauce, light
• 40 ml orange juice, freshly squeezed
• 1 tbsp leaf parsley, chopped
• ½ tbsp mint leaves, fresh, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the carrots thoroughly and halve them lengthwise. Heat the butter and oil in a pan, add the carrots, season with salt, and cook with the lid on over low heat for about 10 to 15 minutes until almost cooked through. Turn the carrots over medium heat, stirring occasionally. Peel and wash the spring onions, and slice them into thin rings. Add them to the carrots along with the garlic and ginger and sauté. Add the agave syrup to the vegetables and let it steep briefly. Add the soy sauce and orange juice and let it thicken slightly, uncovered. Season the dish with salt and pepper, if desired, and serve sprinkled with the herbs.