| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Carrots; peeled and halved lengthwise |
| 3 | tb | Unsalted butter; melted |
| 1 | tb | Finely grated fresh ginger |
| Salt and freshly ground black pepper | ||
| 1 | ts | Grated orange zest |
| 1 | c | Orange juice |
| 1 | tb | Honey |
| 2 | tb | 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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