Roasted Carrots with Ginger (Printable)

Oven-roasted carrots infused with ginger, garlic, and honey for a flavorful, tender side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb carrots, peeled and cut into 2-inch sticks

→ Aromatics & Seasonings

02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh ginger, finely grated
04 - 2 garlic cloves, minced
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Glaze

07 - 1 tablespoon honey (or maple syrup for vegan option)

→ Garnish

08 - 2 tablespoons chopped fresh cilantro or parsley (optional)
09 - 1 teaspoon toasted sesame seeds (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, grated ginger, minced garlic, salt, and black pepper until evenly coated.
03 - Spread the carrots in a single layer on the prepared baking sheet.
04 - Roast the carrots for 25 minutes, stirring halfway through, until golden and tender.
05 - Drizzle honey over the carrots, toss gently, then roast for an additional 5 minutes until caramelized.
06 - Transfer to a serving dish and garnish with fresh herbs and toasted sesame seeds if desired. Serve warm.

# Expert Tips:

01 -
  • The carrots turn golden and sweet at the edges without any fuss or babysitting.
  • Ginger and garlic wake up the natural earthiness in a way that feels bright and surprising.
  • It works just as well next to roast chicken as it does spooned over a grain bowl.
  • You probably have everything you need already sitting in your kitchen.
02 -
  • Don't skip the halfway stir, the carrots on the edges brown faster and need to be rotated for even cooking.
  • Add the honey only at the end or it will burn and turn bitter under high heat.
  • If your ginger is dry or fibrous, use a microplane to grate it super fine so you don't end up with stringy bits.
03 -
  • Use a hot oven and don't overcrowd the pan, that's the secret to getting those crispy, caramelized edges.
  • Grate the ginger right before you use it so the oils stay fresh and fragrant.
  • Taste a carrot halfway through roasting, if it's still firm, give it a few more minutes before adding the honey.

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