Farmer's Market: Best Roasted Carrots

1T unsalted butter (14g)

1t brown sugar (4g)

1 bunch carrots, cleaned and stemmed (46g)

1/4t fresh ginger (less than 1g)
1T inexpensive bourbon (15g)

.5T lemon, juiced (6g juice)
fresh cinnamon, optional

These may look dirty even after cleaned, but they're fine.

Fresh ginger is quite inexpensive and keeps a long time, leaving no excuse to resort to dried ginger in recipes like this. You will be charged by the pound, so don't be afraid to snap a large root into a smaller portion. The size of two fingers will run less than a quarter and last at least a month. Ask a farmer's market representative if you're unsure of how to use the rest of your piece.

I encourage every family to conduct a blind taste test of fresh squeezed (lemon, lime, grapefruit, orange) juice and store bought or frozen concentrate.

*Deglazing is putting a liquid into a hot pan and using it to scrape off the burny bits, creating a sauce of sorts. Think of it as picking the brown sugar back up, for this particular dish.

Melt butter in a skillet over medium heat. Dissolve brown sugar into this. Add carrots and cover, increasing heat to medium high. Prepare the ginger, bourbon and lemon juice mixture.

Rotate carrots in pan after five minutes. After another five minutes, do so again, and leave the cover off. Hover, rotating carrots to achieve desired crisp. Once liquid is reduced and fond (black/brown burny spots) appears, deglaze* with the liquid lemon juice mixture. Remove from heat and cover for ten minutes.

Serve with fresh grated cinnamon.

Serving Size: half the recipe