Recipe - Roasted Carrots With Ginger

1 pound Carrots; peeled and halved
lengthwise
3 tablespoon Unsalted butter; melted
1 tablespoon Finely grated fresh ginger
Salt and freshly ground
black pepper
1 teaspoon Grated orange zest
1 cup Orange juice
1 tablespoon Honey
2 tablespoon Minced fresh cilantro

Preheat oven to 450 degrees.

In a shallow roasting pan, toss the carrots with 2 tablespoons of butter, 2
teaspoons of ginger and salt and pepper to taste. Roast, turning twice, for
15 to 20 minutes, or until tender. Transfer to a serving dish.

Add remaining 1 tablespoon butter and 1 teaspoon ginger, orange zest and
juice and honey to the roasting pan. Simmer over low heat until reduced and
lightly thickened, about 5 minutes. Pour the sauce over the carrots,
sprinkle with the cilantro and serve.

Yield: 4 servings

Notes: Recipe courtesy of Georgia Downard, "Reasons to Roast"

Recipe by: Cooking Live Show #9029

Posted to MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997