INGREDIENTS
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1 1/2 pounds Baby Carrots (peeled and trimming the greens; leaving about 1 inch of the green tops)
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Olive Oil
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Salt and freshly cracked Black Pepper
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2 Oranges (zested and juiced; divided)
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2 smashed cloves Garlic
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1/2 cup Ginger Ale
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1 tablespoons Ginger (finely minced)
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1/4 cup chopped Hazelnuts (toasted)
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1/4 cup chopped Parsley (divided)