Bright Carrots

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Fresh ginger root and lemon juice give a light, bright taste to the carrots. To make vegan, switch vegetable oil for the butter. Adapted from washington post 1997 recipe.

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Steps

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Preheat oven to 500 degrees , and put rack near bottom of oven.

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Cut carrots into 1 / 2-inch slices.

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Toss carrots and melted butter in a 12-by-2-inch roasting pan.

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Arrange the slices in the pan so they touch as little as possible.

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Roast 15 minutes.

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For the glaze: in a small bowl , combine juices , sugar , ginger , salt and cumin.

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Remove carrots from oven , pour the glaze over , and turn the slices over in the liquid.

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Roast 10 more minutes.

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Carrots should be easy to pierce with a sharp knife but still firm.

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Ingredients

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carrots, unsalted butter, orange juice, lemon juice, sugar, gingerroot, salt, ground cumin