"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Carrots Roasted with Orange Zest and Cinnamon Recipe

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This recipe for Carrots Roasted with Orange Zest and Cinnamon, by , is from The Call Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Davis
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb carrots, peeled and trimmed
2 cloves garlic, smashed
2 orange zest strips, each 2 inches long and 1/2 inch wide, cut into julienne
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt and freshly ground pepper
1 cinnamon stick, broken in half
2 teaspoons fresh lemon juice

Directions:
Directions:
Preheat the oven to 400F

Cut the carrots into 2-inch lengths; halve lengthwise any thick top portions so all the pieces will cook evenly. In a shallow, 9-by-13-inch baking dish, combine the carrots, garlic, and orange zest. Drizzle the vegetables with olive oil and sprinkle with salt and pepper to taste. Add the cinnamon stick, toss to coat the vegetables evenly, and spread in an even layer in the dish.

Roast the carrots, stirring every 10 minutes, until tender and lightly browned, about 40 minutes. Remove from the oven and transfer to a warmed serving dish. Sprinkle the carrots with lemon juice and serve at once.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a great dish at Thanksgiving!

 

 

 

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