Candied Carrots

by Kathryn Washburn Breighner

This is a dish that I served at Thanksgiving to rave reviews and Jordan has now called home 3 times for the recipe so it's time to blog it:

2 c carrots cut into 1" pieces (or be daring and use sweet potatoes or a blend of both)

Place the carrots in a well seasoned cast iron skillet, toss with:
2 T olive oil
salt, and pepper

Bake in a 350 degree F oven for 25-30 min.

While the carrots (or orange root vegetables) are baking, make a sauce:

2 T butter
2 T orange zest
1/4 c orange juice
1 1/2 T brown sugar
1 1/2 t cumin
1 t ground cinnamon

Melt the butter, once it begins to brown add the remaining ingredients and cook for 2 min. until slightly thickened. When the carrots are done, toss with the sauce and serve.