Every time I step into a grocery store to shop for my clients is an opportunity to get inspired and create something new on the weekly menu. The ideas mostly come from my 14 years of professional cooking and dishes I have prepared, enjoyed and want to replicate. However, on occasion, finding a rare or seasonal ingredient makes me just want to go for it.

Recently, having discovered some organic rainbow carrots, I immediately thought of traditional glazed carrots—with an aromatics twist. Instead of honey or sugar for glaze, I thought orange marmalade heightened with lemongrass, ginger and garlic. It would be a perfect side dish for any protein.

2 pounds carrots of similar diameter, peeled

3 tablespoons olive oil

salt and pepper

2 tablespoons butter

½ cup orange marmalade

¼ cup orange juice

1 tablespoon lemongrass, minced (inner bulb only, from 1 stalk)

1 clove garlic, minced

1 teaspoon fresh ginger, minced

(optional) ¼ teaspoon crushed red pepper

Preheat oven to 400° F.

Line a rimmed baking sheet with foil, and then parchment paper. Add carrots and olive oil and toss to coat. Season with salt and freshly cracked black pepper. Roast for 15-20 minutes, turning half way through.

In a heavy small saucepan over medium heat add butter, marmalade, orange juice, lemongrass, garlic, ginger and red pepper. Stir until combined and heated through. This preparation can also be done in a microwave oven in a microwave-safe container, 1 minute on high.

Remove carrots from the oven and, with a pastry brush, liberally coat with the glaze mixture. Return to the oven and continue roasting until carrots are tender and slightly charred, adding more glaze as needed, approximately 15 minutes longer.

For a first time, this dish turned out amazing! I am thinking about incorporating kefir lime leaf next time.

Also on the day’s menu was ham macaroni and cheese casserole, barbecue chicken, meatloaf, sautéed string beans, roasted yams and sautéed spinach. The client enjoyed the menu and specifically those aromatic sticky citrus roasted carrots. Give them a try.

Happy eating and thanks for reading!

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback?  Invitations!  Email her at kysha@SCHOPnyc.com, follow her on Twitter and Instagram @SCHOPgirl or on Facebook www.facebook.com/SCHOPnyc. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com. Follow AmNewsFOOD @NYAmNewsFOOD.