Orange Glazed Roasted Carrots

The mammoth-sized shiny, orange logs served alongside every steak have been a Bob’s signature since the first restaurant opened in Dallas in 1993. Size matters for show, but it also reminds us how much we appreciate good ol’ roasted carrots. Large or small, roasted carrots are a bright, convenient and economical side with any summer grilled entrée. And let’s face it, if you cook for yourself yo’ve got to have at least a partial bag of carrots in one of the crisper drawers.

You can cook them in the oven or on the grill. Lacquer them up with a quick orange glaze made with orange juice and brown sugar. Any carrots will work — giants a la Bob’s (we often find them at international markets), the usual supermarket mediums, or petite carrots from the farmers market. We don’t bother with “baby” carrots which are not baby carrots and often don’t even taste like carrots. Leave the carrots whole or cut them up, up to you. It’s a recipe ready to serve you all year long.

Orange Glazed Roasted Carrots

cheaters Everything is big at Bob’s Steak & Chop House at the Omni Nashville Hotel: big-city atmosphere, big comfy booths, big juicy prime steaks, big cocktails, big onion rings, big brownie sundaes — and gargantuan carrots! Nashville Orange Glazed Roasted Carrots European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound carrots
• Salt, to taste
• ½ cup orange juice
• ¼ cup brown sugar
• Pinch of cinnamon, optional
• Chopped parsley, optional

Instructions

Place the carrots in a roasting pan or in an aluminum foil pan (if you're grilling them). Drizzle lightly with olive oil and sprinkle with salt. Cover the pan with foil. Roast in a 400 F oven or on the grill over medium-high heat with the lid down for 20 minutes. Remove the foil. Continue to roast until just fork tender and lightly browned. Stir the carrots for even browning. Total roasting time is relative to size, so check periodically. Large carrots should take an additional 15 minutes.

For the glaze: combine the orange juice and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce the heat to maintain a low boil and continue cooking until the mixture is syrupy, about 5 minutes. Stir in the cinnamon and a pinch of salt. Drizzle over the roasted carrots. Garnish with parsley.

Makes 6 servings.

Roasted Carrots are great without a glaze too.

Grilled Tomatoes with Creamed Spinach, another wonderful steakhouse side.