Hitting the carrot jackpot

I love carrots!  You knew that, didn’t you?  If you didn’t, you do know.  Love them so much that years ago, while in high school, I ate so many that I think my skin turned kind of orange.  I’ve tamed my appetite since then, but still think carrots are wonderful.  Not all carrots, mind you.  Some are too old or large to still be sweet.  But when you find good ones, I think they’re like gold.  Only orange colored.

My boss likes to garden,  He has a large garden at his country home, and this year had a bumper crop of carrots.    However, none of his household members are all that crazy about carrots.  So he brought some into work to share.

I brought home a large bucket of very tasty carrots.  They were just begging to be part of dinner.  So tonight I prepared them for dinner using a recipe from Tyler Florence.

Roasted Carrots with Orange Brown Butter

Scrub and peel a bunch of carrots.   The recipe said to leave the top on, but since the carrots came to me already shorn, that’s the way I fixed them.

Place in large, shallow baking pan and drizzle with olive oil, then sprinkle with salt and pepper.

Bake in 400 degree oven for half an hour or so (until tender when pierced with a fork).

On top of stove, in saucepan, melt a few tablespoons butter.  Keep heating until it starts turning brown, then add a few tablespoons of orange juice and a half tablespoon of brown sugar.  Heat a few more minutes to thicken.

Take roasted carrots out of oven and drizzle with orange browned butter.

Last step – pile on your plate and enjoy!

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