Ingredients

The following ingredients have 5 Servings
  • 4 medium carrots, washed and peeled
  • 4 purple or black plums (not prune plums)
  • 1 inch piece fresh ginger, peeled and grated
  • 2 tablespoons Extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup apple cider or juice
  • 2 tablespoons honey
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 tablespoon butter (optional)
  • 1/4 cup chopped toasted walnuts (optional)

Instruction

  • Preheat oven to 400 degrees F.
  • Slice carrots into coins with a crinkle cutter or a regular chef's knife. Place in a medium mixing bowl.
  • Pit and slice plums and add slices to carrots in bowl.
  • Sprinkle grated ginger over carrots and plum slices; drizzle with olive oil. Season to taste with kosher salt and pepper; toss to coat evenly.
  • Brush a baking sheet with oil. Pour carrot mixture out onto baking sheet and spread into a single layer. Roast at 400 degrees F until fork tender, about 15 minutes, turning over once with a wide spatula.
  • While the carrots and plums are roasting, prepare the honey-apple cider reduction sauce. Place apple cider in a small saucepan and stir in honey and lemon juice. Bring to a boil over medium-high heat. Lower heat to medium-low and let simmer actively until the sauce is reduced by half and is somewhat syrupy, about 10 minutes. Remove from heat and stir in butter, if using.
  • Place roasted carrot mixture in a serving bowl and pour sauce over. Garnish with toasted chopped walnuts if desired. Serve warm or at room temperature.