This is a good accompaniment to roast lamb or chicken. Use crystallized ginger and a fragrant honey, such as orange blossom, thyme, or tarragon.

Ingredients

2	tbsp unsalted butter
1	tbsp honey
1	tbsp ginger
1	lb baby carrots
1	tsp kosher salt
2	tbsp fresh mint
2	tbsp lemon juice

Directions

1. Preheat oven to 400 degrees
   
   
2. Put the butter in a roasting pan just large enough to hold the carrots in a single layer and place in teh preheating oven. Watch carefully to prevent burning. When the butter has melted, remove the pan from the oven and stir in the honey and crystallized ginger. Add the carrots and stir to coat them evenly. Season with salt and pepper and sprintkle with 1 1/2 tbsp of the chopped mint. Stir again, then spread the carrots out in a single layer.
   
   
3. Roast the carrots, stirring 2 or 3 times, until golden, glazed and tender when pierced with a fork, 35 to 45 minutes.
   
   
4. Remove the pan from the oven and season teh carrots with salt and pepper. Sprinkle evenly with the remaining 1 1/2 tsp mint and the lemon juice and toss to coat. Make a bed of mint sprigs on a platter and top with the carrots. Serve immediately. Serves 4
   
   

Categories

Vegetables, Side Dish, Christmas, Cocktail Party, Easter, Thanksgiving, Roast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in manganese Very high in vitamin A High in vitamin C

Bad points High in saturated fat Very high in sodium Very high in sugar