A citrus-forward southern side dish perfect for Thanksgiving. Best served with poultry and would be complimented with cranberry and almond green beans.
In a covered cast-iron skillet, cook chopped carrots with salt and olive oil. Remove lid when cooked.
While carrots are cooking, in a saucepan, cook orange juice, brown sugar, ginger, and corn starch until mixture thickens and begins to clear. Whisk while cooking.
Poor mixture over carrots and place in oven for about 20 minutes.