烤胡萝卜

This is the color of autumn.

这是秋天的颜色

Serves 4

4人份

材料：

1 bunch young carrots, with tops

2束小萝卜，留樱子

¼ cup extra-virgin olive oil

1/4杯橄榄油

Sea salt and freshly ground black pepper

海盐和新鲜黑胡椒

4 tablespoons (½ stick) unsalted butter

4汤匙无盐黄油（或者半条）

1 orange, halved

1只橘子，切两半

1 tablespoon brown sugar

1汤匙黄糖

4 sage leaves

4个鼠尾草叶子

步骤：

Preheat the oven to 350°F. Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

预热烤箱大约175摄氏度，把胡萝卜的樱子剪掉，大约只留2.5厘米上，把胡萝卜放在一只大浅碗，加入油，用盐和胡椒调味，搅拌，使胡萝卜沾上佐料。把它们放在烤盘上，烤半小时，直到胡萝卜用叉子戳的时候是软的。

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty—crazy nutty. Squeeze in the juice from the orange halves, add the brown sugar and sage, and continue to cook for 2 minutes or until syrupy.

同时，在一只煎锅里面中低火把黄油融化，不时地转一下锅，直到黄油开始变棕色且有坚果味产生。把橘子汁挤进去，加入黄糖和鼠尾草，继续煎2分钟，或者直到变成糖浆状。

Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

把胡萝卜从烤箱里拿出来，转移到盘里，淋上橘子黄油汁即可享用~

特别说明：这道菜出自大神Tyler Florence哦~