Ingredients

The following ingredients have 4 Servings
  • 2 pound whole carrots ((I used fresh multi-colored from farmer's market))
  • 1 tablespoon olive oil
  • 1/4 teaspoon each, kosher salt and black pepper
  • GARNISH: chopped parsley, fresh thyme, chopped pistachios or other nuts
  • 2 teaspoon orange zest
  • 1/2 cup fresh orange juice ((about 1 1/2 oranges))
  • 1 tablespoon maple syrup
  • 2 tablespoon good Balsamic vinegar
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon cornstarch
  • 1/4 cup (41 grams) seedless golden raisins, optional (or dark raisins)

Instruction

  • Heat oven to 450F/232C
  • PREPARE CARROTS: If carrots are farm fresh, no need to peel them. Just give them a scrub. Otherwise, peel carrots with a vegetable peeler. Cut thicker carrots in half lengthwise so that all carrots are about the same thickness (to cook evenly).
  • ROAST CARROTS: Line a small roasting pan with foil and spray with oil. Place carrots in a single layer on pan. Drizzle oil and sprinkle with salt and pepper. Toss around to coat evenly then lay out carrots so they don't overlap. Roast 15-20 minutes - turning once with a spatula halfway through - until partially (not fully) soft and starting to caramelize.
  • MAKE MPALE GLAZE: While carrots are roasting, in a small sauce pan, stir all glaze/sauce ingredients together. Bring to boil, reduce to medium and cook for 5 minutes until somewhat thickened and reduced a bit.
  • GLAZE CARROTS AND FINISH ROASTING: Remove carrots from oven. Pour glaze/sauce carrots and mix to coat evenly. Return to oven and roast for 10-20 more minutes until carrots are tender, but not mushy. Note 1.Transfer to platter or bowl. Garnish finished dish with chopped parsley and pistachios or other nuts. Drizzle on extra tablespoon of maple syrup if you like. Serve immediately.