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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I made these from playing around with the assistance of another recipe. The sauce was initally intended for roasted chicken but I used it for roasted carrots. It smelled so good while it was cooking, my husband came home and thought there was a cake in the oven, hence the name cake roasted carrots!! They come out soooo sweet and good, my 2 y/o son said they were candy carrots, YUM. All measurements are approximates and you can change to suit your taste. Ingredients:
16 ounces carrots (baby carrots in bag) |
1/3 cup honey |
1 tablespoon ginger (grated not fresh) |
3/4 cup orange juice (fresh or regular o.j.) |
1/4 cup lemon juice (fresh or not) |
4 tablespoons butter (melted) |
Directions:
1. Preheat oven to 350 degrees.
2. Spread carrots evenly in an ungreased casserole dish (a small/medium size will do).
3. Mix the honey, ginger, orange juice, lemon juice and 4 tablespoons melted butter.
4. Pour the sauce over the carrots and bake uncovered for about an hour.
5. Be sure to turn carrots about 4 times throughout the cooking time.
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