Slow-Roasted Ginger-Lime Carrots

This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is especially beautiful made with this week’s purple carrots.

Ingredients:
1 bunch Chantenay carrots, peeled and stems discarded
1 (1½ -inch) piece fresh ginger, peeled and finely chopped
1 tablespoon maple syrup
1 tablespoon olive oil
Zest of 1 lime
Sea salt

Method:
1. Preheat oven to 300°.

2. Add the ginger, syrup, lime zest and salt to a small bowl. Adjust seasonings to taste. Beat with a fork or whisk to mix well.

3. Arrange the carrots in a roasting pan. Pour the ginger-oil mixture over them, tossing the carrots to coat them well. Bake until tender when pierced with a fork, about 1 hour and 15 minutes. Wonderful served hot, at room temperature and even cold.

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