Originally published Wednesday, September 20, 2006 at 12:00 AM
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Recipe: Roasted Carrots with Citrus
Place rack on second level from the bottom of oven. Preheat oven to 500 degrees. Cut carrots on the diagonal into ½-inch thick pieces. Put melted butter and carrots in a 12-by-14-by-2-inch roasting...
Serves 6
- 10 medium carrots, trimmed and peeled- 2 tablespoons unsalted butter, melted
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1-½ teaspoons granulated sugar
- 2 teaspoons freshly grated gingerroot
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
1. Place rack on second level from the bottom of oven. Preheat oven to 500 degrees.
2. Cut carrots on the diagonal into ½-inch thick pieces. Put melted butter and carrots in a 12-by-14-by-2-inch roasting pan. Toss until slices are lightly coated and spread in a single layer. Reduce oven heat to 450 degress. Roast 15 minutes.
3. Meanwhile, in a measuring cup, combine orange juice, lemon juice, sugar, ginger, salt and cumin; stir well. Pour glaze over carrots. Using a spatula, turn slices over in the liquid. Roast 10 minutes longer. Carrots should be easy to pierce with a tip of a sharp knife but still firm.
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Data per serving:
Calories 118
Protein 2g
Fat 4g
Carbohydrates 20g
Sodium 134mg
Saturated fat 3g
Monounsaturated fat 1g
Polyunsaturated fat 0g
Cholesterol 11mg
From "Roasting — A Simple Art" by Barbara Kafka.
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