Orange-Glazed Roasted Carrots

You know what grinds my gears? When I buy packaged produce that is past its prime. I don’t buy my produce this way often, but sometimes it can’t be avoided.  Salad mixed greens, brussels sprouts, and baby carrots are the main three that I can usually not get away from buying packaged, especially in the winter when the farmer’s markets aren’t running strong.

Boy do I miss my farmer’s market!

Anyway, this week, I had fully planned on making my uber-awesome garlic brussels sprouts, and had even promised my friend I would bring her leftovers; but alas, I fell victim to the dreaded post-“Use By” date.  Yes, it was partly my fault for not checking the date on the package before slinging it into my cart and moseying along, but why on Earth do they have a package with a “Use By Feb 20th”  stamp being sold from their shelves on February 22nd?  This should be a crime.

Needless to say, it only took one whiff of the opened package to know that these babies were a no-go.  Next time, sprouts, next time.  In the meantime, I had to decide to make what I had lying around.  I like doing this sometimes, because it forces me to be creative!  I have an overabundance of oranges this week, and always have carrots on hand.  So here you go:  easy, quick, and SO FREAKIN’ GOOD I COULD CRY THAT THEY ARE GONE.   A healthy twist on candied carrots:  orange-glazed roasted carrots.  Enjoy!


Materials:

  • oven-proof dish
  • measuring cup and spoons
  • small bowl  or cup
  • cooking spray

Ingredients:

  • 1 lb baby carrots, pat dry
  • 1 orange
  • 1/4 c honey
  • 1 tsp ginger
  • sea salt or kosher salt, to taste

Directions:

  1. Preheat oven to 425 degrees.  Spray your oven-proof dish.
  2. Place carrots in your dish, spreading them out so they don’t touch (as much as possible).  Coat carrots with cooking spray, and sprinkle salt to taste. IMG_3947
  3. Bake for about 10 minutes.
  4. While carrots are baking, juice 1 orange (I use an old-school hand-held juicer.  Feel free to use any method that works for you!).IMG_3945IMG_3946
  5. Mix juice with honey and ginger.FullSizeRender (5)
  6. Remove carrots from oven,FullSizeRender (6) and coat with mixture.  FullSizeRender (7)Place back into oven.
  7. Continue to cook until tender, and the skin is browning (from caramelizing). FullSizeRender (8)
  8. Enjoy!       IMG_3955

Orange-Glazed Roasted Carrots

  • Servings: 2-4
  • Time: 25 min
  • Difficulty: easy
  • Print

IMG_3955

Materials:

  • oven-proof dish
  • measuring cup and spoons
  • small bowl  or cup
  • cooking spray

Ingredients:

  • 1 lb baby carrots, pat dry
  • 1 orange
  • 1/4 c honey
  • 1 tsp ginger
  • sea salt or kosher salt, to taste

Directions:

  1. Preheat oven to 425 degrees.  Spray your oven-proof dish.
  2. Place carrots in your dish, spreading them out so they don’t touch (as much as possible).  Coat carrots with cooking spray, and sprinkle salt to taste.
  3. Bake for about 10 minutes.
  4. While carrots are baking, juice 1 orange (I use an old-school hand-held juicer.  Feel free to use any method that works for you!).
  5. Mix juice with honey and ginger.
  6. Remove carrots from oven, and coat with mixture.  Place back into oven.
  7. Continue to cook until tender, and the skin is browning (from caramelizing).
  8. Enjoy!
Advertisements

One thought on “Orange-Glazed Roasted Carrots

  1. Pingback: Pistachio-Craisin Granola | PB and Jenni

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s