Recipe - Imbolc - Sun-Kissed Carrots Baked in Foil

The following recipes are from the book: Cooking By Moonlight, A Witch's Guide to Culinary Magic by Karri Ann Allrich.

Sweet and tender carrots infused with the inspiring scent of oranges. A hint of sunshine admist the dark of winter - just when we need it most.


1 lb organic carrots, scrubbed, ends trimmed, halved lengthwise, and cut into 3 inch pieces
1 medium red onion, peeled, thinly sliced
Sea salt and freshly ground pepper
1 teaspoon dried cumin or ginger (we use ginger)
1 tablespoon of orange zest
3 tablespoons olive oil
2 tablespoons honey or real maple syrup
2/3 cup orange juice (fresh squeezed is nice if you have it)

Preheat the oven to 425' degrees.

Combine the carrots, onions, sea salt, pepper, ginger or cumin, orange zest and olive oil in a large bowl, and toss to mix.

Cut two large pieces of aluminum foil to make a double thick layer. Center the carrots in the middle of the foil. Cut a piece of foil for the top, match it up and seal 3 sides of the foil by folding up the edges and pinching tightly.

Whisk the honey and orange juice together and carefully pour the juice into the open end, then fold the foil and seal it tightly. Bake the carrots for about 40 to 50 minutes, until tender. Check for tenderness by carefully unsealing one end and testing a carrot with a fork. (Use caution when opening the foil packet. Steam will escape!)

Serves 4.