Olive Oil–Poached Carrots with Honey and Ginger

Carrots generously slicked with olive oil and cooked in a moderately hot oven become velvety-tender and have pure, clean flavor. This technique uses less oil than true oil-poaching, but delivers similarly delicious results. We toss some ginger into the mix for warm spiciness, then finish the carrots with vinegar, honey and chives. It is best to use slender carrots, the type sold in bunches with greens attached, rather than thick bagged or bulk carrots. If they are 1 inch or thicker at the top, halve them lengthwise so they cook through in the time indicated. The carrots are best served warm, but also are good at room temperature. They hold well in the foil-covered baking dish for up to an hour; when ready to serve, transfer them to a platter and finish them as the recipe instructs.