Yield: Makes 4 cups; 4 to 6 servings
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Amount per serving
- Calories: 128
- Calories from fat: 34%
- Protein: 2.1g
- Fat: 4.9g
- Saturated fat: 0.7g
- Carbohydrate: 21g
- Fiber: 6.5g
- Sodium: 71mg
- Cholesterol: 0.0mg
- 3 pounds carrots
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced fresh ginger
- salt to taste
- 1. Peel 3 pounds of carrots (about 1/4 lb. each).
- 2. Set 1 carrot at a time, flattest side down, between and parallel to 2 matching square dowels (plastic or wood) about 3/8 inch thick and 10 to 12 inches long.
- 3. With a sharp knife, make crosswise cuts down to dowels, 1/4 inch apart, along the length of the carrot. Then cut the carrot in half lengthwise through the center of the crosscuts and cut or break each carrot half into 4 or 5 equal pieces.
- 4. Put carrots in a 10- by 15-inch rimmed pan. Mix with 2 tablespoons olive oil and 1 1/2 tablespoons minced fresh ginger.
- 5. Bake in a 400° oven until carrots are well browned and taste slightly caramelized, 1 hour to 1 hour and 10 minutes (about 50 minutes in a convection oven). Turn often with a wide spatula and move pieces that are less cooked to perimeter of pan. Season with salt to taste.
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