Orange-Glazed Carrots with Fresh Mint Recipe

Orange-Glazed Carrots with Fresh Mint

from The Back in the Swing Cookbook
Recipes for Eating and Living Well Every Day After Breast Cancer
by Barbara Unell & Judith Fertig

Ingredients:

4 bunches fresh carrots with green tops (about 32), trimmed with some of the green still showing
1 tablespoon olive oil
Salt
1 tablespoon honey
Grated zest and juice of 2 oranges or blood oranges
2 tablespoons chopped fresh mint, for garnish

This and many other wonderful recipes may be found in Barbara Unell & Judith Fertig's
The Back in the Swing Cookbook
Recipes for Eating and Living Well Every Day After Breast Cancer

You've always heard that carrots are good tor your eyes-now we give you a beautiful way bo serve them that is a visual feast, inside and out. Look lor bunches of young and slender carrots with the green tops lor this recipe, perfect lor a special cool weather dinner in spring or rail. Simply arrange the roasted carrots on a white platter and sprinkle with chopped mint. They're delicious warm, cold, or at room temperature.

1. Preheat the oven to 375°F. Scrub the carrots with a vegetable brush under cool, running water. Pat dry and arrange on a large rimmed baking sheet. Brush the carrots with oil and season with salt.

2. Roast for 15 minutes, until almost tender or done to your liking. Whisk the honey and orange zest and juice together and brush half of the mixture over the carrots. Return to the oven and roast for 10 minutes longer, or until the carrots are crisp-tender.

3. To serve, arrange the carrots on a platter, drizzle with the remaining orange mixture, and sprinkle with the mint.