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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Large oval cocotte — whole leg of lamb, big batch braises
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Large oval cocotte — whole leg of lamb, big batch braises
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Preheat Oven to 400 Degrees. Cut carrots into 2" lengths; halve lengthwise any thick top portions so all the pieces will cook evenly. In a shallow, 9-by-13" baking dish, combine carrots, garlic and orange zest. Drizzle vegetables with olive oil sprinkle with salt and pepper to taste. Add the cinnamon stick, toss to coat the vegetables evenly. Spread in an even layer in the dish. Roast the carrots stirring every 10 minutes, until tender and lightly browned, about 50 minutes. Remove from the oven, transfer to serving dish and sprinkle carrots with lemon juice. Serve immediately.