Roasted Carrot Spears with Scallion-Ginger Glaze

Roasted Carrot Spears with Scallion-Ginger Glaze

From The Food Matters Cookbook by Mark Bittman

The standby, taken-for-granted carrot takes on a brilliant, unfamiliar guise when combined with a sharp scallion-ginger sauce. Use sweet, whole baby carrots— the slender ones sold with their greens still attached, not the tiny cut nubbins—if they’re available. But big carrots—cut lengthwise into spears—are fine here too.

About 1 pound carrots

4 tablespoons vegetable oil

2 tablespoons minced ginger

1⁄4 cup chopped scallions

1 tablespoon minced garlic

½ teaspoon salt

1. Heat the oven to 400°F. Unless you’re using baby carrots, cut the carrots into spears about 3 inches long and 1⁄2 inch wide. Toss them with 2 tablespoons of the vegetable oil on a baking sheet and roast them, shaking the pan or turning them occasionally, until tender and browned, 30 to 40 minutes.

2. Meanwhile, mix the ginger, scallions, garlic, and 1⁄2 teaspoon salt together in a heatproof bowl. Put the remaining 2 tablespoons oil in a small saucepan or skillet over high heat until smoking. Carefully pour the oil over the ginger-scallion mixture and mix well, mashing a bit with the back of your spoon. (The mixture can be stored in the refrigerator for up to 3 days if you’re not using it immediately.)

3. Remove the carrots from the oven and toss them with the ginger-scallion mixture. Serve warm.


~ by handhollowfarm on August 21, 2011.

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