adapted from Homemade with Love
submitted by Katy Lonergan
serves 4
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
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!
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