For a novel presentation, roast whole, slender carrots. Seasoned with crushed coriander and fresh ginger, these rise to a new level with roasted cranberries. You could include other root vegetables, too; just don’t leave out the cranberries, which impart perky little bites of flavor. This amount will make six smaller servings as part of a large meal with many other vegetables.
|Olive oil (for the sheet pan and baking dish)|
|1||2-inch piece fresh ginger, finely chopped|
|1||tablespoon coarsely crushed coriander seed|
|1½||pounds slender carrots, trimmed and peeled|
|2||tablespoons plus 1 teaspoon olive oil|
|Salt and pepper, to taste|
|1||cup fresh or frozen cranberries|
|2||tablespoons maple syrup|
|2||tablespoons unsalted butter, cut into slices|
|2||tablespoons chopped fresh parsley (for garnish)|
1. Set the oven at 425 degrees. Oil a rimmed baking sheet and an 8-inch square glass or ceramic baking dish.
2. In a small bowl, stir together the ginger and coriander seed.
3. On the baking sheet, spread the carrots. Drizzle with 2 tablespoons of the oil. With your hands, spread the oil over the carrots so that they are well coated. Sprinkle with salt, pepper, and the spice mixture. Roast for 20 to 25 minutes, or until tender and golden.
4. Meanwhile, in the baking dish, spread the cranberries in one layer. Drizzle with the remaining 1 teaspoon of oil, and toss to coat them. Sprinkle with salt and pepper, and stir in the water and maple syrup. Roast for 4 to 5 minutes, or until the cranberries are lightly softened but still hold their shape. With a slotted spoon, transfer them to a small bowl.
5. Add the butter to the cranberry juices in the baking dish. Stir to melt the butter. (Pop the dish back in the oven for 30 seconds if the butter doesn’t melt.)
6. Scatter the roasted cranberries over the carrots on the baking sheet. Drizzle with the maple butter. Transfer to a serving dish and sprinkle with parsley.
Sally Pasley Vargas can be reached at firstname.lastname@example.org.