Oven roasted carrots
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Ingredients
2 lb baby carrots
1/3 C orange juice
2 oz butter or margarine (1/2 stick)
1/4 C brown sugar (rounded for a bit extra)
1 T ground cinnamon
Pinch of salt (if desired)
Dried Parsley (or thyme leaves) for garnish
1/3 C orange juice
2 oz butter or margarine (1/2 stick)
1/4 C brown sugar (rounded for a bit extra)
1 T ground cinnamon
Pinch of salt (if desired)
Dried Parsley (or thyme leaves) for garnish
Cooking Instructions
Preheat oven to 400ยบ F
Dry carrots with paper towels. Slice as desired (lengthwise, or 1 " chunks). Place in medium bowl.
Melt butter in saucepan. Stir in orange juice, brown sugar and cinnamon while it is melting. Stir constantly as sauce simmers until slightly thickened.
Pour brown suagar mix over carrots in bowl. Sir well to coat all carrots.
Pour into casserole dish, scraping bowl to get all of the sauce. Cook about 25 minutes stirring halfway through.
Carrots should be tender (not mushy or wrinkled) when done. Stir again to re-coat carrots.
Sprinle parsley leaves on top to garnish.
Dry carrots with paper towels. Slice as desired (lengthwise, or 1 " chunks). Place in medium bowl.
Melt butter in saucepan. Stir in orange juice, brown sugar and cinnamon while it is melting. Stir constantly as sauce simmers until slightly thickened.
Pour brown suagar mix over carrots in bowl. Sir well to coat all carrots.
Pour into casserole dish, scraping bowl to get all of the sauce. Cook about 25 minutes stirring halfway through.
Carrots should be tender (not mushy or wrinkled) when done. Stir again to re-coat carrots.
Sprinle parsley leaves on top to garnish.
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