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Coxcomb Carrots

Makes 4 cups; 4 to 6 servings

 3 pounds carrots
 2 tablespoons olive oil
 1 1/2 tablespoons minced fresh ginger
  salt to taste
Step 1

Peel 3 pounds of carrots (about 1/4 lb. each).

Step 2

Set 1 carrot at a time, flattest side down, between and parallel to 2 matching square dowels (plastic or wood) about 3/8 inch thick and 10 to 12 inches long.

Step 3

With a sharp knife, make crosswise cuts down to dowels, 1/4 inch apart, along the length of the carrot. Then cut the carrot in half lengthwise through the center of the crosscuts and cut or break each carrot half into 4 or 5 equal pieces.

Step 4

Put carrots in a 10- by 15-inch rimmed pan. Mix with 2 tablespoons olive oil and 1 1/2 tablespoons minced fresh ginger.

Step 5

Bake in a 400° oven until carrots are well browned and taste slightly caramelized, 1 hour to 1 hour and 10 minutes (about 50 minutes in a convection oven). Turn often with a wide spatula and move pieces that are less cooked to perimeter of pan. Season with salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 128Calories from Fat 34
% Daily Value *
Total Fat 4.9g8%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 71mg3%
Total Carbohydrate 21g8%

Dietary Fiber 6.5g26%
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.