Recipe: Roasted Carrots with Citrus

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.

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.