Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables



 


VEGETABLE RECIPE: Lemon-Ginger Glazed Roasted Carrots

2-lbs baby carrots
2-tbsp canola oil
1/2-tsp salt
1/4-tsp pepper
2-tbsp lemon juice
1-tbsp honey
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

Makes 10 servings

MORE VEGETABLE RECIPES