Wednesday, September 21, 2011

80--- Candied Carrots

Multi-colored carrots are so much fun, and they are popping out of gardens everywhere right now! I always go for the smaller ones because they have so much flavor.

Check out this link to the Carrot Museum for more information on the individual nutrient properties of different varieties.

Candied Carrots
Serves 4

~2 lbs small (6")carrots, washed and trimmed just above the stem (leave a little green)
Olive oil spray
1/2 cup fresh squeezed orange juice
1 Tbsp honey
1 tsp paprika
1/2 tsp sea salt
Dash fresh ground black pepper
1 Tbsp chopped chives for garnish

Preheat oven to 400 degrees. Place carrots into a baking dish and spray lightly with olive oil spray. Toss to coat. In a small jar, combine orange juice, honey, paprika, salt and pepper. Screw lid on tightly and shake vigorously to mix.

Pour mixture over carrots and place dish in oven. Bake on middle rack for 20-30 minutes (depending on the thickness of your carrots) until a fork can pierce them (check frequently to make sure that they do not become overdone).

Remove from oven and garnish with chopped chives.

Nutrition per 1/4 recipe: 99 calories, 0.5 g fat, 1.5 g protein, 19 g carbohydrates, 5 g fiber

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