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  Roasted Carrots with Tangerine Glaze



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6 carrots, cut into small chunks
1 teaspoon oil
1/2 cup tangerine juice
1-2 teaspoons tangerine zest (optional)
1 Tablespoon lemon juice
1 teaspoon apple cider vinegar
2 Tablespoons honey
Pinch salt

Preheat the oven to 450 degrees. Toss carrot chunks with oil until all surfaces are coated.
Place carrots in a roasting pan—high sides on the pan make shaking the carrots easier.
Place carrots in oven and reduce heat to 400.
Roast 15-20 minutes, until the largest pieces are easily pierced by a fork.
While the carrots are roasting, combine remaining ingredients in a saucepan large enough to hold the carrots.
Stir ingredients, bring to a boil, reduce heat and simmer uncovered until glaze is reduced and thickened.
Spoon roasted carrots into saucepan and stir to coat with glaze. Simmer 5 minutes, stirring occasionally.
Serve carrots hot and drizzle a little glaze over each serving.
Cover and refrigerate leftovers.

Copyright © 2019 Stefanie Samara Hamblen