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Wednesday, September 20, 2006 - Page updated at 12:00 AM Recipe: Roasted Carrots with CitrusServes 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.
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. Copyright © 2006 The Seattle Times Company
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