Roasted Carrots With Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Carrots, peeled and halved |
| lengthwise | ||
| 3 | T | Unsalted butter, melted |
| 1 | T | Finely grated fresh ginger |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | t | Grated orange zest |
| 1 | c | Orange juice |
| 1 | T | Honey |
| 2 | T | Minced fresh cilantro |
INSTRUCTIONS
Preheat oven to 450 degrees. In a shallow roasting pan, toss the carrots with 2 tablespoons of butter, 2 teaspoons of ginger and salt and pepper to taste. Roast, turning twice, for 15 to 20 minutes, or until tender. Transfer to a serving dish. Add remaining 1 tablespoon butter and 1 teaspoon ginger, orange zest and juice and honey to the roasting pan. Simmer over low heat until reduced and lightly thickened, about 5 minutes. Pour the sauce over the carrots, sprinkle with the cilantro and serve. Yield: 4 servings Notes: Recipe courtesy of Georgia Downard, "Reasons to Roast" Recipe by: Cooking Live Show #9029 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 678
Calories From Fat: 318
Total Fat: 36.3g
Cholesterol: 91.6mg
Sodium: 617.9mg
Potassium: 2057.5mg
Carbohydrates: 89.1g
Fiber: 14g
Sugar: 59.7g
Protein: 6.8g