Monday, February 2, 2015

Orange-Mango Roasted Carrots

Another snow day! All day, the scene outside my window was shades of white and grey, and as evening fell and the shadows lengthened across the snow, I was in the mood for something bright. I was glad to remember the bag of baby carrots I'd stashed in the back of the fridge to have as a snack someday. When I decided to repurpose them for dinner, glazed carrots came to mind, but the brown sugar and butter seemed too heavy for a day I'd spent barely moving! Instead I put together a glaze with orange-mango juice and put the carrots in the oven to roast. The bright color, fresh taste, and satisfaction of creating a masterpiece from what was already on hand cheered me right up!

Orange-Mango Roasted Carrots
2 tablespoons olive oil
1/4 C 100% juice orange-mango juice
2 tablespoons honey
1/2 teaspoon salt
1/2 t cinnamon
dash or two of nutmeg
1 lb. bag baby carrots

Preheat oven to 425°.
Mix the glaze ingredients together in a 1.5 quart baking dish.
Toss the carrots in the glaze to coat evenly.
Cook for 40-60 minutes, stirring occasionally.

Here they are with sweet-potato-tortilla crusted fish and paper-maché candle lanterns - projects coming soon! 

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