My dad told me about this website (http://lesleycooks.tripod.com/) the other day, so I was browsing through the various recipes she offers, and found this one. It sounded tasty, so I gave it a try. Fan-flippin-tastic, Lesley. Thank you!
Makes 10 servings
2-lbs baby carrots
2-tbsp canola oil
2-tbsp lemon juice
1-tbsp freshly grated gingerroot
3-cloves garlic, sliced lengthwise
8 to 10 sprigs fresh thyme
2-tbsp chopped fresh parsley
Preheat oven to 425*F
Toss the carrots with oil, salt and pepper
Place a large baking sheet with sides in the oven to warm for 5 minutes
Remove pan with oven mitts
Scatter carrot mixture onto pan
Roast the carrots, stirring occasionally, for 25 minutes or until starting to brown
Stir lemon juice with honey and ginger
Stir into carrots along with garlic and thyme
Roast for 10 minutes more, or until carrots are glazed
Remove any large pieces of thyme
Transfer to serving bowl and garnish with parsley
The only thing I would say about this is that when she sayd to stir occasionally, what she means is stir every 5 minutes. Otherwise they get very brown on one side, and less on the others. Still good, but it’d be better if stirred more often.
The little black specks on the carrots are the dried parsley flakes I had to use because I didn’t have fresh parsley.