After making a large batch of stew, we needed more vegetables to go with the leftovers. Symbol located this in Vegetable of the Day and it was delicious! Prep was a bit tedious simply because we had a huge number of tiny carrots, so peeling them took forever, but I think it would go a lot faster with regular-sized carrots, and there's no arguing with the results - everyone loved them.

Photo goes here.

Honey-Ginger Roasted Carrots

From Vegetable of the Day by Kate McMillan (p. 66)

Ingredients

• 500g carrots or "baby carrots"
• 2 tbsp butter
• 1 tbsp honey
• 1 tbsp finely chopped candied ginger
• salt and pepper to taste
• 2 tbsp coarsely chopped fresh mint
• 2 tsp fresh lemon juice

Directions

1. Peel the carrots and cut them into ~5cm lengths. Halve or quarter the thicker segments to produce a roughly uniform carrot size. If using pre-peeled "baby carrots", you can ues them as-is.
2. Melt the butter in a large bowl.
3. Whisk in the honey, ginger, salt and pepper, and mint.
4. Add the carrots and toss until well coated.
5. Arrange in a single layer on a baking sheet and cook at 400°F until fork-tender, 40-45 minutes.
6. Stir in lemon juice, optionally garnish with additional mint, and serve.