Ginger-Lime Slow Roasted Carrots

adapted from Homemade with Love
submitted by Katy Lonergan
serves 4

2 (1½-inch) pieces fresh ginger, peeled and finely chopped
1½ tablespoons pure maple syrup
2 tablespoons extra-virgin olive oil
freshly grated zest of 2 limes
sea salt
fresh ground pepper
2 bunches thin fresh carrots, peeled and stems cut to 2-inch length

Preheat oven to 300° F.

Add the ginger, syrup, oil, lime zest, and salt to a small bowl. Adjust seasonings to taste. Beat with fork to mix well.

Arrange carrots on a sheet pan covered with aluminum foil (plus Silpat for security) for easy clean-up. Pour ginger-oil mixture over the carrots, hand tossing to coat well. Bake until tender when pierced with a fork, about 1 hour 15 minutes. (If using baby carrots from a bag, which are thicker, cook at 375° F.)

They taste great served hot, room temperature, even cold! If you can’t get the thin carrots, just cut the thicker carrots into ½-inch thick coins before roasting. Not as pretty on the plate but just as tasty!