Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
