Candied Carrots
Filed under
Vegetables
Ingredients
- 1 bunch Carrot, young, with tops
- 1/4 cup Olive oil, extra-virgin
- Sea salt
- Black pepper, freshly ground
- 4 tbsp Unsalted butter, 1/2 stick
- 1 Orange, zested and halved
- 1 tbsp Brown sugar
- 1 tsp Ground cumin
- 1 tsp Cinnamon, ground
Directions
- Preheat the oven to 350 degrees F. Trim all but 1 inch of the carrot tops. Turn the carrots in a large shallow pan with the oil, salt and pepper and bake 30 minutes, until fork-tender.
- Meanwhile, melt the butter in a skillet over medium-low heat and cook until brown and nutty. Squeeze in the orange juice, add the zest, brown sugar, cumin and cinnamon and cook 2 minutes, until syrupy.
- Drizzle the orange brown butter over the carrots and serve.