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   For all our lives until recently we steamed or boiled carrots and were happy with the results, despite a little dispute about how tender they should be. We finally got around to trying them roasted and it really changes them in a good way. The flavor becomes sweeter and more concentrated and the browning adds some new flavors you won't taste from boiled or steamed ones. This is a little side dish we made for a holiday meal that we were really happy with.

                   Orange Ginger Roasted Carrots
                             Bill and Carol
carrots
vegetable oil
butter
powdered ginger 
orange zest
brown sugar
salt and pepper

Instructions

For enough carrots to fill a large skillet pan use 4Tbs butter, 1Tbs brown sugar, 1 pinch orange zest, 1/4 tsp powdered ginger, salt and pepper to taste.    

Use fat carrots and cut them in half lengthwise as the picture shows. Put a little oil in the pan and lay carrots cut side down. Cook on medium heat checking for browning. When that side is nicely browned flip and brown the other side.

Remove carrots and wipe oil from pan and add other ingredients. Mix until combined than add carrots and coat them in the liquid.