Orange and Ginger Glazed Carrots
I love roasting veggies in the oven. There's no substitute for that slightly charred and caramelized flavor you get from roasting. Try to find the small, multicolored varieties of carrots for a more dramatic presentation. For variations substitute other herbs like thyme, oregano or even mint for the rosemary. To give the whole dish a more exotic flair add a teaspoon of Chinese five-spice blend in with the cumin and ground pepper.
Ingredients
- 26 carrot small-to-medium carrots with tops about 1 3/4 lb.
- 2 tbsp olive oil
- 1 tsp Kosher salt
- 1 tsp ground cumin
- 1/2 cups orange marmalade
- 1/2 cups orange juice fresh orange juice
- 1 tsp ground ginger
- 1/4 tsp red pepper flakes dried crushed
- 1 tsp rosemary optional, minced fresh
- black pepper Freshly ground
Instructions
- Preheat oven to 450° F. Trim the tops from the carrots, leaving about a 1/2 inch of stem on each. Carefully and lightly peel the carrots. Toss together carrots and oil in a large bowl. Sprinkle with salt, pepper flakes and cumin. Spread carrots in a single layer a baking dish and broil for 25 minutes or just until carrots are tender and beginning to char.
- Meanwhile, bring the marmalade and the next 3 ingredients to a boil in a small saucepan over medium heat. Boil, stirring often, 4 to 6 minutes or until thickened. Stir in rosemary or other herbs.
- Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper.
- Serve hot.
Notes
The entire dish can be prepared ahead of time covering the baking dish with plastic wrap or a cover. Just bring the dish to room temperature and put it in the oven about 35 minutes prior to serving time. You can use jarred marmalade or even orange preserves but you might try finding a "homemade" batch of marmalade at a local market or fair.
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