Ginger Ale Carrots

Amarante

Tue, Dec 22 2020, 10:45 am

This recipe really elevated a simple roasted carrots dish to a *gourmet* level. Sauteing prior to roasting enhanced the flavor and the addition of the ginger ale and fresh ginger was genius. You can't use diet soda when cooking because the heat destroys the sweetening agents

Since you saute in the same pan as you finish in the oven, there isn't the additional potchke of cleaning two pots. I started life with a cookware set that wasn't oven ready because of the handles and getting better cookware that could go from stove to oven really made a difference.

Ginger Ale Carrots

Chew: What's for Dinner? : 100 Easy Recipes for Every Night of the Week

SERVES 4

COOK TIME: 15–20 MINUTES
PREP TIME: 10 MINUTES

1½ pounds young carrots, peeled, with greens trimmed (leave about 1 inch of the green tops on)
4–5 tablespoons olive oil
Salt
Freshly cracked black pepper
Zest and juice of 2 oranges, divided
2 cloves garlic, smashed
½ cup ginger ale
1 tablespoon ginger, finely minced
¼ cup chopped hazelnuts, toasted
¼ cup chopped parsley, divided

1. Preheat the oven to 400 °F.

2. In a large bowl, toss the carrots with the olive oil and season generously with salt and pepper. Add the zest and juice of 1 orange and the garlic cloves, and toss to coat.

3. Heat a large ovenproof sauté pan over medium-high heat. Arrange the carrots in an even layer. Pour in the ginger ale and cook the carrots on the stovetop until they begin to color, and then transfer to the oven and cook for about 10–15 minutes, or until fork-tender.

4. Once the carrots are cooked and the glaze has reduced, remove from the oven and allow to cool slightly.

5. Meanwhile, in a small bowl, mix together the remaining orange zest and juice, ginger, hazelnuts, and parsley. Season with salt and pepper. Garnish the carrots with the hazelnut mixture.