Orange Ginger Chile Glazed Carrots
"Roasting whole carrots in a hot oven and then giving them a final toss in a sweet glaze yields an unforgettable side dish. Look for multicolored carrots for a stunning presentation. If you can't find them at the supermarket, try a local farmers' market. We use a little chile pepper to add just a whiff of heat. Feel free to increase the pepper or omit it, if you prefer. Also, you can sub chopped fresh thyme or mild flat-leaf parsley for the rosemary...."
INGREDIENTS
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26 small-to-medium carrots with tops (about 1 3/4 lb.)
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2 tablespoons olive oil
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1 teaspoon kosher salt
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1 teaspoon ground cumin
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1/2 cup orange marmalade
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1/2 cup fresh orange juice
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1 teaspoon ground ginger
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1/4 teaspoon dried crushed red pepper
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1 teaspoon minced fresh rosemary leaves (optional)
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Freshly ground black pepper
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