Ginger & Orange Roasted Carrots


This year’s Christmas menu had a few new items for me. Normally I am not a fan of cooked carrots, but these were really good.

Ginger & Orange Glazed Roasted Carrots

I used a festive combination of orange, yellow, and maroon carrots.

Clean, peel, and cut about 6 medium to large carrots into 1/4-inch slices. Peel and coarsely mince a 3 to 4-inch piece of fresh ginger. Combine the carrots and ginger with the zest of one orange, a splash of olive oil, and a pinch of salt and pepper. Place them in a single layer in a roasting pan or baking dish. Roast at 350 degrees Fahrenheit for about an hour, or until they’re slightly caramelized and tender.

You can prepare them a day ahead and let them marinate overnight. 

The roasting will bring out the natural sweetness in the carrots, but if you like this a bit sweeter, then you can add a touch of honey or maple syrup before roasting.

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