CARROTS ROASTED WITH GINGER-ORANGE GLAZE - Cook's Illustrated

By lesliejanous

ROASTED CARROTS WITH GINGER-ORANGE GLAZE

Serves 8 as a Side Dish. Published January 1, 2001.

Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.

Ingredients

• ROASTED CARROTS WITH GINGER-ORANGE GLAZE
• Serves 8 as a Side Dish. Published January 1, 2001.
• Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes an
• INGREDIENTS
• 2 pounds baby carrots (two 16-ounce bags)
• 2 tablespoons olive oil
• 1/2 teaspoon table salt
• 1 tablespoon orange marmalade
• 1 tablespoon water
• 1/2 teaspoon grated fresh ginger

Details

Servings 8

Preparation

Step 1

ROASTED CARROTS WITH GINGER-ORANGE GLAZE

Serves 8 as a Side Dish. Published January 1, 2001.

Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.


INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.

2. After carrots have roasted 10 minutes, while carrots continue to roast, bring orange marmalade, water, and ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.