• 1. Preheat oven and skillet

  Place a 12-inch cast iron skillet in the oven, then set oven to 425°F.

  Allow the skillet to heat as the oven comes up to temperature. This helps the carrots start caramelizing immediately when they hit the pan.

• 2. Prepare the carrots

  Peel carrots and cut into evenly sized pieces.

  For larger carrots, cut on a diagonal into 1–2 inch pieces

  For small carrots, leave whole

  Try to keep pieces similar in size so they cook evenly.

• 3. Make the glaze

  In a bowl, combine:

  avocado oil

  maple syrup

  brown sugar

  grated ginger

  grated garlic

  tamari

  salt, pepper, and red pepper flakes

  orange zest

  Add the carrots and toss until evenly coated.

  The mixture may look slightly separated, this is what you want. Do not overmix.

• 4. Transfer to hot skillet

  Carefully remove the hot skillet from the oven.

  Add the carrots and spread them into a single layer.

  Place the orange halves cut-side down directly in the skillet.

• 5. Roast

  Return skillet to the oven and roast for 25–30 minutes.

  About halfway through cooking, use a spatula or tongs to gently turn the carrots so they brown on multiple sides.

  Carrots are done when:

  tender when pierced with a fork

  edges are caramelized

  glaze has thickened and coats the carrots

• 6. Finish with roasted orange

  Remove skillet from the oven.

  Using tongs, carefully pick up the hot orange halves and squeeze the juice over the carrots.

  (Be careful, they will be very hot.)

  Toss the carrots gently in the skillet to coat in the juices.

  If using, add a small knob of butter and toss until melted and glossy.

Alternate Method (No Cast Iron)

• If you do not have a cast iron skillet:

  Use a 9×13 baking dish or sheet pan

  Preheat the oven to 425°F (no need to preheat the pan)

  Spread carrots in a single layer

  Roast as directed, stirring once halfway through.

  Note: You may get slightly less browning, but the flavor will still be excellent.

Notes

• Finely grate the ginger and garlic so they melt into the glaze

  Do not overcrowd the pan or the carrots will steam

  Keeping the glaze slightly “broken” helps create better caramelization

  If flavor leans too sweet, add a small splash of tamari or extra orange juice at the end