Seasonal Flavors: Roasted Ginger Carrots

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It’s March and the garden isn’t producing much yet—if you’re lucky and have planned well, you still have some greens under row covers. Maybe you’ve worked through the food you preserved last summer. (Let’s see, I still have two jars of tomatoes and a jar of pear chutney—can’t make a meal out of that!)

What to cook?

The grocery stores have lots of carrots year round, and what follows is a delicious option for roasting, using very simple ingredients. The recipe comes with a warning: Line the cooking pan with foil before you start. Some of the roasting juice will burn at the high cooking temperature and you will be cursing my name as you try to get that off your pan.

Roasted Ginger Carrots

  • 2 pounds carrots
  • 2 T butter
  • ¼ cup orange juice
  • 2 T lemon juice
  • ½ tsp salt
  • 1 tsp ginger (I’ve used powdered, fresh in the jar and freshly grated… they all work but of course fresh tastes best)
  • 1 tsp cumin
  • Preheat the over to 5000F. Peel the carrots and cut into ½ inch slices.

Melt the butter and toss with the carrots, spread these on your foil-lined roasting pan. Roast for 15 minutes.

Mix the other ingredients in a small bowl.

After the initial roast, remove the carrots and pour the glaze over the carrots. Then turn the carrots over so they are completely glazed.

Roast ten minutes.

Note: I’ve tried putting the glaze on initially and just roasting for the full 25 minutes. This guarantees burned glaze, so don’t make the same mistake!

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