Carrots With Blood Oranges, Ginger and Thyme

If you love oranges as much as I do (and I sure do) this might be your sort of side dish. The blood oranges work well as they are less sweet than other varieties and they give the dish such beautiful colour. I prepped the carrots and onion earlier in the day, so putting it together was quick.

You Will Need:

2 blood oranges cut in sections, peeled and membranes removed(reserve 1 teaspoon grated zest).

5 medium carrots, scraped (do I really need to tell you that?) and cut into matchsticks

1 tablespoon crystalised ginger, chopped

4 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon dried thyme

1 small red onion, sliced thin

salt and pepper

Melt butter in pan and add carrots and onion. Add olive oil and cook slowly until both carrots and onions are almost soft. Add the oranges, zest, herbs and salt/pepper. Cook until quite soft. Serve hot.