{"id":388,"date":"2009-03-11T15:19:29","date_gmt":"2009-03-11T23:19:29","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=388"},"modified":"2009-03-11T15:19:29","modified_gmt":"2009-03-11T23:19:29","slug":"maple-pan-roasted-baby-carrots","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=388","title":{"rendered":"Maple Pan-Roasted Baby Carrots"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-weight: normal; font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\">By Dan Barber,<\/span><\/span><span style=\"font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\"> <\/span><span style=\"font-weight: normal; font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\">recipe courtesy <em>Fine Cooking<\/em><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span class=\"tip-tl\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span class=\"tip-tl\">*TIP<\/span> To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end.<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 TBSP extra-virgin olive oil<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1 lb. carrots, peel and cut using tip above<br \/>\n1 TBSP pure maple syrup<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00bd tsp kosher or sea salt; more as needed<br \/>\n\u00bc tsp freshly ground black pepper; more as needed<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Position a rack in the middle of the oven and heat the oven to 400\u00b0F.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">In a large (12-inch) ovenproof skillet or saut\u00e9 pan, heat the oil over high heat (the oil shouldn\u2019t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Dan Barber, recipe courtesy Fine Cooking \u00a0 *TIP To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end. \u00a0 1 TBSP extra-virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 lb. carrots, peel and cut using tip above 1 TBSP pure maple&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":156,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-388","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=388"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/388\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/156"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}