Carrots roasted with ginger and cardamom until just tender then orange juice and balsamic are poured in at the last minute to make a flavorful zesty sauce. Finished off with some crunchy toasted pecans to balance it all out. Delicious, elegant and easy.


1 bunch of carrots, cut about 1/4-1/2″ thick
1/4t salt
1/4t black pepper
1/4t cardamom
1/4t ground ginger
2T olive oil
1 orange, 1/2 zested, whole juiced
1/4c balsamic vinegar

1/3c pecans, toasted and chopped


Preheat oven to 350°F. Toss carrots in salt, pepper, cardamom, ginger, orange zest and olive oil. Spread them out in a 9×13″ baking dish and roast for 20 minutes.

Pour in orange juice and balsamic and bake for another 30 minutes. Toss the carrots in the remaining sauce in the dish then serve them up and sprinkle the pecans on top.


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