Gingered Baby Carrots
- 2 Tbs. unsalted butter
- 1 Tbs. honey
- 1 Tbs. finely chopped crystallized ginger
- 1 lb. small, thin carrots, peeled
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh mint
- 2 tsp. fresh lemon juice
- 1 bunch fresh mint
Put the butter in a roasting pan just large enough to hold the carrots in a single layer and place in the 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 sprinkle with 1 1/2 Tbs. of the chopped mint. Stir again, then spread the carrots out in a single layer.
Roast the carrots, stirring 2 or 3 times, until golden, glazed and tender when pierced with a fork, 35 to 45 minutes.
Remove the pan from the oven and season the 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 the mint sprigs on a platter and top with the carrots. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).