- 2 pounds baby carrots, peeled and tops removed
- 2 tablespoons canola oil
- 4 tablespoons sorghum
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup carrot juice
- 2 satsumas, peeled and supremed
- 2 radishes, sliced paper thin
- 4 teaspoons dill, picked
Preheat oven to 250°F. Meanwhile, toss the carrots, canola oil, 3 tablespoons sorghum, salt and pepper in a mixing bowl.
Place the carrots on a baking sheet lined with parchment paper in a single layer so that they are not touching. Roast for 30 minutes; continue checking every 10 minutes until they are barely fork tender. Remove from oven.
To glaze the carrots, pour the carrot juice in a medium sauté pan and bring to a boil. Whisk in remaining sorghum until it has dissolved. Add the carrots and simmer in the carrot juice until the juice becomes slightly syrupy. Divide the carrots between 4 shallow bowls. Pour 2 tablespoons of glaze over each portion. Garnish each plate with 5 radish slices, 5 Satsuma supremes and 1 teaspoon of dill. Serve.
TIP: To supreme the satsuma, remove the skin, pith, membranes and seeds, then separate into segments.