Blood Orange & Brown Sugar Roasted Carrots

20150120-070551.jpg I have written in the past of my fondness for Instagram. It is such a creative outlet for ideas shared. It is also the place I find lots of inspiration & ideas about food. The chef Tyler Florence posted awhile back some carrots he roasted with tangerines and brown sugar. I was smitten with the idea. Last eve, I gave it a try. We did not have tangerines but we did have a blood orange. This refers back to a comment I made a few weeks ago about putting your own twist on things. If you don’t have a tangerine or a blood orange, but you do have a clementine or some other citrus, give that a go.

This is so simple. Have the oven nice and hot at 400 degrees. Yes, once again, 400 hits the mark. On a sheet pan lay your peeled carrots. Take your cut up citrus and squeeze over the carrots so the juice coats them. Then sprinkle liberally with brown sugar and sea salt. I tossed the citrus pieces in the oven too, for visual on the finished platter. Roast for 20 to 30 minutes turning them every so often to cook evenly. You will have a caramelized bit of tasty heaven when all is said and done. We had them with roast chicken. They really would be divine with practically everything.

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  1. These look like the multicolor organic carrots from Trader Joes that I love so much roasted to perfection. I never craved carrots for breakfast until now!

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