Citrus Roasted Carrots with Ginger

Tender carrots roasted in a sauce of orange juice, ginger, honey, and butter for a vegetable side to please everyone.

1 bunch of baby carrots (about 5 inches long, and 1 inch in diameter at their tops)
⅓ cup freshly squeezed orange juice
1 tablespoon honey
1 tablespoon unsalted butter
1 tablespoon grated ginger (I used Gourmet Garden Lightly Dried Ginger)
¼ teaspoon kosher salt

View the full recipe at The Wimpy Vegetarian →