Yield: Serves 4-6
3 Tbsp. butter or schmaltz
1 ½ lb. carrots, peeled and cut into ¼-in. coins
1/3 cup golden raisins
3 Tbsp. honey
3 Tbsp. orange juice
1 Tbsp. lemon juice
½ tsp. ground ginger
Kosher salt and freshly ground pepper
Oven Temperature: 550-580 degrees
Flame Height: 3
Melt the butter in a large sauté pan in the doorway of the oven. Add remaining ingredients, stir and cover with foil. Bake in the center of the oven for 15 minutes.
Remove foil and return to the center of the oven and let boil until slightly thickened and carrots are nicely glazed, about 3-5 minutes.