SERVES 4
Did you know that Americans eat more carrots than any other people in the world? Here’s a second take on the darling of America’s vegetables, given a sweet bite with crystallized ginger, caramelized with honey, and finished with lemon juice and mint to bring all the flavors together.
1 pound small, thin carrots, peeled
2 tablespoons unsalted butter
1 tablespoon honey
1 tablespoon finely chopped crystallized ginger
Kosher salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh mint
PREHEAT the oven to 425°F.
ROLL cut the raw carrots. 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 toss to coat them evenly. Season with salt and pepper and spread the carrots out in a single layer.
ROAST the carrots, stirring 2 times until golden, glazed, and fork-tender, about 30 minutes.
REMOVE the pan from the oven and sprinkle with lemon juice and mint.