Wednesday, October 5, 2011

Orange Roasted Carrots

I found this recipe on Facebook here. This is a first for me, second in the organic Google results for the query "blood orange roasted carrots". Also odd is that there is not one Facebook ad on that page. Anyway, this one is really good. The orange peels add a tangy bitter note too the sweet caramelized carrots. I recommend it!

Orange Roasted Carrots

Olive Oil 

Preheat Oven to 375°F. Peel and cut carrots into 1 inch chunks. Place chunks in a baking pan.

Halve the orange and squeeze the juice over the carrots. Slice the orange peel into thin strips and sprinkle over the carrots. Drizzle with oil and salt to taste.

Roast for 30 to 40 minutes until the carrots are done and the carrots and orange peels are caramelized.

Edit: After doing this recipe a few times I have come to the conclusion that covering the baking pan with foil for the first 1/2 hour, removing the foil and baking until GDB results in a more tender, less chewy carrot.



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