Gingered Baby Carrots

By cook_kjacook_kja

Use a fragrant honey, such as orange blossom, thyme or tarragon. If you cannot find baby carrots, peel and cut slender full-sized carrots into 2-inch lengths

Ingredients

• 2 Tbs unsalted butter
• 1 Tbs honey
• 1 Tbs finely chopped crystallized ginger
• 1 lb small thin carrots, peeled
• Kosher salt and freshly ground pepper to taste
• 2 Tbs chopped fresh mint
• 2 tsp fresh lemon juice
• 1 bunch fresh mint

Details

Servings 4

Preparation

Step 1

Preheat over to 400 degrees F

Put butter in a roasting pan large enough to hold the carrots in a single layer and place in the preheating oven. Watch carefully to prevent burning. When the butter has melted, remove pan from the oven and stir in the honey and crystallized ginger. Add the carrots and stir to coat them evenly. Season with salt and pepper and sprinkle with 1 1/2 tbs chopped mint. Stir again, then spread the carrots out in a single layer.

Roast the carrots stirring 2 to 3 times, until golden, glazed and tender when pierced with a fork, 35 to 45 minutes.

Remove pan from the oven and season the carrots with salt and pepper. Sprinkle evenly with the remaining
1 1/2 tsp mint and the lemon juice and toss to coat. Make a bed of mint sprigs on a platter and top with the carrots. serve immediately.