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RECIPE: New Year Carrots

September 27, 2011 11:26AM

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Honey-roasted carrots for the Rosh Hashana table. | Courtesy Ron Kaplan

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Updated: November 27, 2011 1:22PM



This sweet and zesty dish substitutes for traditional tzimmes, an often-mushy stew of carrots and other root vegetables.

MAKES 4 SERVINGS

1 pound medium carrots, peeled and sliced crosswise into 1/2 -inch coins

3 tablespoons olive oil

1 tablespoon honey

Juice and minced zest of 1 orange

1

1/2 tablespoons minced fresh ginger (about a 1-inch knob)

Salt and freshly ground pepper

Preheat oven to 450 degrees. Place carrots in shallow baking dish. Combine oil, honey and orange juice in small jar; cover and shake vigorously. Add orange zest and ginger and shake again. Pour over carrots and toss to coat. Season generously with salt and pepper. Spread carrots out into a shallow layer. Roast, stirring once or twice, until tender and starting to brown in spots, 45 minutes to 1 hour.

Leah A. Zeldes

Nutrition facts per serving: 163 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 18 g carbohydrates, 11 g sugars, 1 g protein, 200 mg sodium, 4 g fiber

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