 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Fresh ginger root and lemon juice give a light, bright taste to the carrots. To make vegan, switch vegetable oil for the butter. Adapted from Washington Post 1997 recipe. Ingredients:
2 lbs carrots |
2 tablespoons unsalted butter, melted |
1/4 cup orange juice |
2 tablespoons lemon juice |
2 tablespoons sugar |
1 teaspoon freshly grated gingerroot |
3/4 teaspoon salt |
1 teaspoon ground cumin |
Directions:
1. Preheat oven to 500 degrees, and put rack near bottom of oven.
2. Cut carrots into 1/2-inch slices.
3. Toss carrots and melted butter in a 12-by-2-inch roasting pan. Arrange the slices in the pan so they touch as little as possible. Roast 15 minutes.
4. For the glaze: In a small bowl, combine juices, sugar, ginger, salt and cumin.
5. Remove carrots from oven, pour the glaze over, and turn the slices over in the liquid. Roast 10 more minutes. Carrots should be easy to pierce with a sharp knife but still firm.
|
|