3-4 bunches of carrots, peeled and oblique-cut (see note below)
1 cup freshly squeezed tangerine or orange juice
2 tbsp agave syrup
1/4 cup peeled, julienned ginger root
3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
1-2 tbsp finely minced parsley
Note: I prefer purchasing carrots in bunches with the leafy carrot tops attached and removing them when I get home. To oblique-cut the carrots, place a peeled carrot on a cutting board and holding the knife at a 45 degree angle, make the first cut. Roll the carrot a half turn and make another cut. The result is a wedge-shaped piece with two angled sides.
- Pre-heat oven to 450 degrees.
- In a small sauce pan add orange juice and agave syrup. Bring to a boil and reduce to a simmer and cook until liquid has reduced to a 1/4 cup. Remove from heat and set aside.
- Peel and julienne the ginger root, avoid using the thick, fibrous center of the root when cutting. Use thin slices from the outer sides.
- In a small sauce pan, heat olive oil to medium heat and add ginger. Cook until ginger is lightly golden brown and crispy, stirring constantly to prevent burning. Using a fork, remove fried ginger and drain on a paper towel. Season with kosher salt. Reserve ginger infused olive oil.
- Prep carrots and add to a large bowl. Toss with ginger infused olive oil, kosher salt, black pepper and toss to coat.
- Place on a sheet tray and roast in the oven for 10 minutes, tossing half way through the cooking process, until lightly charred and tender.
- Place roasted carrots back in the bowl and toss with hot tangerine glaze to coat.
- Arrange carrots on a serving platter, drizzle with any remaining glaze, and garnish with minced parsley and fried ginger.