Glazed Carrot Coins

Please don’t overcook the carrots! They should be roasted to a tender, not mushy, state.

SERVES 4

INGREDIENTS:

• 1½ pounds carrots, sliced into ½-inch-thick rounds
• 2 tablespoons butter, melted
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon pure maple syrup
• 2 teaspoons peeled and grated fresh ginger
• Pinch of nutmeg
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a baking pan just large enough to hold the carrots in a single layer.
2. Transfer the carrots to the pan. Drizzle the butter over the carrots and toss to coat. Arrange in a single layer.
3. Roast for about 10 minutes. Meanwhile, combine the orange juice, maple syrup, ginger, nutmeg, and salt and pepper to taste in a small bowl.
4. Remove the carrots from the oven and pour the glaze over them. With a metal spatula, turn the carrots over. Roast for another 15 minutes, until the carrots are lightly browned and easily pierced with a fork. Stir with the spatula to coat the carrots with the glaze on the bottom of the pan.
5. Serve hot.