Orange Braised Peppers And Carrots
serves 4
Use leftovers to make spinach, red pepper and carrot pizza and broiled Asian-style game hens.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 red bell peppers, stemmed and seeded
1 pound carrots, peeled and trimmed
2 tablespoons olive oil
1 tablespoon finely chopped ginger
2 cloves garlic, finely chopped
1/2 cup orange juice
1 bunch green onions (white part only), cut in strips
prep: 5 minutes
total: 10 minutes
1. Cook the peppers and carrots in the olive oil in a skillet over medium heat for 3 minutes, stirring frequently. Add ginger and garlic and cook another minute.
2. Add the orange juice and simmer for 5 minutes until most of the orange juice has evaporated.
3. Season with salt and pepper and add the green onions. Stir until the green onions wilt, about 1 minute.
