Ingredients

  • 1 pkg (2 lbs) Carrots, trimmed, peeled
  • 2 tablespoons Basting Oil
  • 2 cups Apple Cider
  • 1 tablespoon Clover Honey
  • 1 tablespoon Lemon-Dill Finishing Butter
  • Salt and pepper to taste
  • 2 tablespoons organic tamari pumpkin seeds

Directions

1. Preheat oven to 450℉
2. Cut carrots on bias (for even cooking, cut thinner segments a bit longer, decreasing lengths as carrot widens). Place in bowl; drizzle with basting oil. Toss to coat. Arrange in single layer on baking sheet.
3. Roast 20 min, until tender. Remove from oven; set aside.
4. Make glaze while carrots roast: Add cider and honey to large skillet on MEDIUM-HIGH. Stir to blend; bring to a boil. Cook, stirring about 10 min, until liquid is a syrupy consistency and mixture has reduced by about half. Remove from heat. Add lemon-dill butter; stir to melt and blend.
5. Add carrots; toss to coat. Season to taste with salt and pepper. Sprinkle with pumpkin seeds.
6. To make ahead: Roast carrots; let cool and refrigerate. Prepare glaze; let cool and refrigerate. To serve: Warm glaze in large skillet on MEDIUM; stir in roasted carrots to warm through. Sprinkle with pumpkin seeds.

Notes
Time-pressed? Use convenient baby-cut carrots.
Carrots can be roasted at 350℉ about 40 min or until tender.
To make ahead: Roast carrots; let cool and refrigerate. Prepare glaze; let cool and refrigerate. To serve: Warm glaze in large skillet on MEDIUM; stir in roasted carrots to warm through. Sprinkle with pumpkin seeds.