Sunday, June 19, 2011

Recipe Of The Week

Week of 6/20/2011

Roasted Carrot Spears with Scallion-Ginger Glaze

I've been feeling my veggies lately, and with that comes new and fun ways to spice them up. I absolutely love carrots and ginger so this was a hit around my house. Feel free to tweak it yourself and send in your comments.

1 lb. carrots (you can slice your own, or use baby carrots)
4 tablespoons oil (I like the expeller-pressed coconut oil that we carry at the ROOTS co-op
2 tablespoons minced ginger
1/4 cup chopped scallions (also called green onion)
1 tablespoon minced garlic
1/2 teaspoon sea salt

Heat oven to 400F. Toss carrots with 2 tablespoons of oil and roast in pan stirring occasionally until brown and tender, about 30 minutes. 

While the carrots are cooking mix the ginger, scallions, garlic and salt together in a heatproof bowl. Put 2 remaining tablespoons oil in a pan and heat. Pour hot oil over ginger-scallion mixture and mix well.

Remove carrots from the over and toss with mixture.
Serves 4-6

Adapted from Food Matters by Mark Bittman


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