Roasted Carrots

[Guest guest]

SIMPLE ROASTED CARROTSWith a broiler pan and a hot oven, you can produceperfectly cooked, caramelized, roasted carrots in just30 minutes. Serves 8 as a side dishInspect your bag of baby carrots carefully for pocketsof water. Carrots taken from the top of thesupermarket's carrot pile are often waterlogged. Thisnot only makes carrots mealy, it also dashes any hopesof caramelization in the oven.2 pounds baby carrots (two 16-ounce bags) 2 tablespoons olive oil1/2 teaspoon saltAdjust oven rack to middle position and heat oven to475 degrees. Toss carrots, oil, and salt in broiler-panbottom. Spread into single layer; roast 12 minutes.Shake pan to toss carrots; continue roasting about 8minutes longer, shaking pan twice more, until carrotsare browned and tender.---ROASTED MAPLE CARROTS WITH BROWNED BUTTER Follow recipe for Simple Roasted Carrots, decreasingoil to 1 1/2 teaspoons. After carrots have roasted 10minutes, heat 1 tablespoon butter in small saucepanover medium heat, swirling occasionally, and simmeruntil deep gold, about 1 minute. Turn off heat, stir in1 tablespoon maple syrup, and drizzle mixture overcarrots after 12 min. of roasting; shake pan to coat,and continue roasting according to recipe.---ROASTED CARROTS WITH GINGER-ORANGE GLAZEFollow recipe for Simple Roasted Carrots. After carrotshave roasted 10 minutes, bring 1 heaping tablespoonorange marmalade, 1 tablespoon water, and 1/2 teaspoongrated fresh ginger to simmer in small saucepan overmedium-high heat. Drizzle mixture over carrots after12 minutes of roasting; shake pan to coat, and continueroasting according to recipe.