Candied Carrots (Tricksy Currts)

Since most vegetables seem to taste better roasted, I thought I would give candied carrots a try with roasted carrots. These carrots are first oven roasted, and then covered with a sweet, citrus sauce. Although orange or orange juice seems to be standard, I didn't have any, so I just substituted grapefruit juice in for the OJ. The aroma of the sauce filled the apartment, and I looked forward to eating these candied carrots, which James likes to call tricksy currts since you don't necessarily expect them to be sweet just looking at them. Also, the first time I made them, they tasted sweet, but then left a spicy aftertaste since I snuck in a bit of hot pepper. :P Now he's suspicious whenever he sees these carrots!

Candied Carrots (Tricksy Currts)

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				carrots, cut into 3 inch segments and then quartered lengthwise
		1 teaspoon		oil
		1 cup		grapefruit juice	or OJ
		1 teaspoon		cumin, ground

Methods:

1. Toss carrots in oil to coat.
2. Place carrots in a baking dish.
3. Roast carrots at 350F until fork tender.
4. Meanwhile, mix juice and cumin and simmer until thickened.
5. Pour sauce over carrots just before serving.