ORANGE-CARAWAY GLAZED CARROTS
Serves: 8
2 bunches (about 16 large) carrots, peeled
2 tbsp (30 mL) olive oil
3/4 tsp (4 mL) salt
1 to 2 tbsp (15 to 30 mL) butter 1/3 cup (80 mL) sherry vinegar (aged preferred)
¼ cup (60 mL) maple or brown sugar
½ tsp (2.5 mL) salt
½ tsp (2.5 mL) grated orange peel (zest)
1 tsp (5 mL) toasted caraway seeds*
1. Place an empty baking sheet in the oven and preheat oven to 400 F (205 C). Discard tips and stumps of carrots and slice on the slant in 1 ½-inch (4 cm) pieces.
2. In a large mixing bowl toss carrots with oil and salt. Remove baking sheet from oven and spread quickly with an even layer of carrots. Return pan to the oven and roast until carrots are tender but not soft and have caramelized lightly around the edges, 25 to 35 minutes. Remove from oven.
3. In a small saucepan over low heat, combine vinegar, sugar and salt and bring to a gentle simmer, stirring to dissolve the sugar. Cook until mixture is the consistency of maple syrup and the colour has darkened, about five minutes. Do not let it burn.
4. Stir in the orange peel and pour glaze into a small heatproof bowl or ramekin to stop it from cooking further. (As it cools, it will thicken slightly to a honeylike consistency. When you add it to the carrots in a hot pan, it will return to a maple syrup-like texture. Do not refrigerate it or it will harden.)
5. To serve, melt 1 tbsp (15 mL) butter in a sauté pan or frying pan over medium-high heat. Add carrots and caraway seeds and cook, stirring occasionally, until the carrots are heated through and the butter is bubbling, about three minutes. Add the glaze and toss the carrots to coat them evenly, one to two minutes. If necessary, add the remaining 1 tbsp (15 mL) butter to loosen the glaze and coat the carrots evenly. Serve at once.
* Place caraway seeds in a heavy frying pan over medium-high heat for 30 to 45 seconds, or just until lightly browned and aromatic.