INGREDIENTS

• 1 cup orange or mango juice
• 1 tablespoon brown sugar
• ¼ teaspoon powdered ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ cup olive oil
• 1# carrots, peeled and sliced on a bias into coins
• 1 bunch fresh cilantro or parsley, chopped

DIRECTIONS

Prepare oven according to High Heat Roasting Environment 550-650F

In a non-reactive sauce pan combine the juice, sugar, ginger, and pepper. Set the pan just
inside the mouth of the oven, and allow to warm. Stir occasionally to dissolve sugar.
Remove from oven and set aside.


Place the carrots in a mixing bowl, and toss with oil and salt. Transfer to a paella pan.
Place in the oven center of the oven for 7-10 minutes, giving a shake halfway through to
expose the other sides of the carrots to caramelize.


Pull the paella pan to the mouth of the oven and carefully pour the juice mixture over the
carrots. Place the pan back into the center of the oven and cook for an additional 5-7
minutes.


Remove from the oven and transfer to a serving bowl, garnish with chopped herbs.