Carrots with Caramelized Ginger
- 2 8-ounce packages peeled baby carrots with some tops still attached
- 3 tablespoons butter, divided
- 3 tablespoons honey, divided
- 6 thin slices peeled fresh ginger, cut into matchstick-size pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh Italian parsley leaves
Arrange carrots in single layer in heavy large skillet. Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low. Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate. Add 2 tablespoons honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes. Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, and lemon juice. Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly. Scatter parsley leaves over and serve.
Nutritional ContentOne serving contains: Calories (kcal) 121.0 %Calories from Fat 41.2 Fat (g) 5.5 Saturated Fat (g) 3.5 Cholesterol (mg) 15.0 Carbohydrates (g) 17.3 Dietary Fiber (g) 1.9 Total Sugars (g) 12.5 Net Carbs (g) 15.5 Protein (g) 1.1 Sodium (mg) 41.4Reviews Section
Maple Ginger Roasted Carrots
Published: Mar 16, 2021 · Modified: Mar 16, 2021 by Abbey · Leave a Comment · This post may contain affiliate links.
RoastedMaple Glazed Carrots are sweet and caramelized and pair well with beef, chicken, Easter ham, or St. Patrick's Day corned beef.
Less molasses, more everything else.
This does NOT make 16 servings it left me about a mouthful of leftovers after Thanksgiving dinner for 8. I skipped the butter to reduce the fat content and added a bit of maple syrup to sweeten it a bit, but my main complaint is that the whole thing turned an unappetizing grey overnight while in the fridge. Obviously, no one cared except me, but it sure looked weird - and DEFINITELY not like the attached photo. And lastly, dont kill yourself to get the fancy white and purple carrots - you cant taste the difference once they are cooked with so many flavors and the coloration disappears anyway. The flavors did mellow out with sitting overnight, so I still recommend making it in advance, just dont expect a "Martha Stewart" presentation.
I have made this recipe the last few years for Thanksgiving and it's great. The only thing I do differently is to leave out the butter- it doesn't need that extra fat. I also don't bother to reheat the carrots - they are delicious at room temperature. If you can't find pomegranate molasses, you can buy pomegranate juice and boil 2 cups down to 1 cup and use that instead.
I have made this twice now. It hasn't failed me, but it is not designed for a cook who doesn't like complicated ingredients. I used regular molasses and squeezed out the juice from actual pomegranates, and mixed them together. This recipe is tasty, unique and a good balance for more bland or spicy entrees.
I really liked the flavor of the sauce before I roasted it on the carrots but the roasting process produced a burnt flavor. If I made this again I would roast the carrots separately and pour the glaze over them upon serving.
YUCK! I love dishes with a middle eastern taste - but this was not it!
I would like to add more feedback as I forgot to mention that the clean up from this dish has been a real pain. I've been soaking in boiling hot water and scrubbing about 4 times now and my Corningwear dish is still not clean. With 1/2 cup of fat (butter and olive oil) , the grease was disgusting floating on the top which only helped bake on the sugary pomegranite syrup. I would have a really hard time giving this even 1 fork but since they don't have the option of "Yuck" I had to settle for the 1 fork.
I normally don't make recipes to share before trying myself but this came with such glowing remarks that I figured it must be really good. WRONG. I found all the ingrediants, including the $9 pomegranite molassas. I followed the recipe EXACTLY but I found the glaze to be too overpowering for the carrots. In fact, you couldn't even taste the carrots. I would have throw this in the garbage but I had to take it for my contribution to a Passover Sedar. Twelve adults politely took some, tasted it and pushed it to the corner. Fortunately, I made a flourless chocolate cake for dessert and all was forgiven.
Maybe it was the brand of pomegranate molasses I used, but I found that the carrots were really sour until I added about a 1/4 cup of maple syrup. Maybe next time I'll cook down the juice as suggested.
Everyone loved this - including kids. Instead of using pomegranate molasses, I just drizzled pomegranate juice and a little fine brown sugar over the carrots before baking. It worked very well! Definitely give this dish a shot.
These are easy to make and beautiful on the table. People with an adventurous palate really enjoyed them for Thanksgiving. the more traditional eaters were a bit less enthusiastic. I made my own pomegranate molasses by boiling 3 cups of 100% pomegranate juice for about 45 minutes, or until reduced to 1 cup. Let it cool and it works perfectly. syrupy and intense flavor. This is a lot less expensive than buying pomegranate molasses.
This was a wonderfully rich dish. I had some leftover so I chopped up the carrots and served it over seared Ahi tuna steaks. WOW! Will try this again.
Have made this twice and it is really the showstopper vegetable dish at Thanksgiving. The carrots are gorgeous. They also have an amazing flavor that is hard to put your finger on but everyone said is delicious. This is now a regular in my repetoire
Great, complex flavors these stood out above everything else on our Thanksgiving menu.
I made this for Passover (with no pine nuts) and everyone was raving over it like it was the first thing theyɽ eaten since leaving a prison cell, LOL! My first thought when seeing the amount of ginger was that surely there must have been a mistake- waaaay too much! So I only put in half. In fact, you really do need to use the full amount, it helps cut the sweetness of the syrup. I had no problem finding the syrup at all, BTW- it was in the first middle eastern grocery store I tried, it's a staple. A superb recipe that I will make forever!
My wife and I have made this several times and enjoy it for its diversity of flavors, colors and ease of preparation. Several comments 1.) We prefer the dish without the addition of mint and basil 2.) I agree with previous reviewers regarding using a roasting pan rather than a rimmed baking sheet 3.) Lastly, one can use less butter and more olive oil if they wish. Enjoy.
The peeling takes the longest for this one. I also would have used a convection oven, as my carrots on the bottom rack roasted more quickly than the top ones, important to watch them. I ran out of time for the 4x garnish items, but it still tasted great. I increased the cayenee quite a bit, which offset natural sweetness. In the grocer's I found pomegranate syrup? Is this the same as molasses? Served with Chicken Tikka and Minted Lamb Patties. Great Moroccan/Indian flavors.
Incredible flavor. Everyone raved about this at Christmas dinner. I took the advice of another reviewer and put all the ingredients in a baking dish and cooked it all at once. Really easy.
This a very unique dish. The molasses makes this dish pungent which is a nice change. I cooked the carrots in a class dish and they didn't burn. Bon Appetit!
This was such a massive hit at this year's hanukah dinner, I can't even tell you. People were swooning. They didn't even notice that Iɽ completely forgotten the pomegranate seeds. But I don't see any reason to do it on baking sheets -- seems messier than necessary. I just dumped all the carrots -- with the extra liquid (and there was plenty) -- in a 9x13 baking dish, stirred them as they roasted, and that was that. (I probably roasted them longer than called for, just watched 'til most of the liquid was absorbed and they were nice and tender). A little extra salt at the end cuts the sweet. A definite show-stopper.
I made this for Thanksgiving and everyone loved it! I am a beginner and it still turned out great! They did have pomagrante molasses at the Whole Foods I went to. Only thing I would do next time is line the baking sheet with foil. (I burned the pan and had to add a lot of water to keep it from getting worse).
I made this last night as a trial run for Thanksgiving. It was very good, everyone liked the sweet and spicyness of it. I'm not sure about using it on Thursday, as the spices were pretty pronounced, and might compete with/overpower the other dishes.
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I'm Shashi - the photographer, recipe developer, and head food monger on here
where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.
Miso Glazed Carrots
This miso glaze is slightly sweet, buttery, and slightly charred to release its umami, which makes the carrots more irresistible than candy.
Momofuku, that when mixing miso with egg, it yields a taste that resembles hollandaise sauce. How amazing is that?
When I was tired of roasting carrots with salt and pepper and wanted something new, miso paste came to my mind in a second. It is an ingredient never disappoints me, especially when you get it charred in the oven.
There are quite a few miso glazed carrots recipes, but they all use red miso. It works, but my preference is white miso.
miso paste. You usually see three types of miso paste in Japanese markets – red, white, and blended miso. They are all made with fermented soy beans. White miso uses much more rice and has a shorter fermentation time compared to red miso. It has a lighter color, a milder and sweet flavor, and a smoother texture.
Red miso can easily overpower the sweet flavor of carrots. That’s why I prefer using white miso here, which only adds a buttery umami that enhance the nature flavor of carrots. After all, you want to appreciate the freshness of the vegetables not just tasting the seasonings.
As for roasting method, I’ve tried chopped carrots and leaving them whole. The latter method won without a doubt. It saves you time, creates tender carrots with a beautifully caramelized surface, and won’t taste too salty after the glaze. To prevent the miso paste from burning, I roasted the carrots and then brushed on the miso paste halfway through.
Two pounds of carrots sounds like a lot, but these are even more irresistible than candy. My husband and I always finish the whole tray in one sitting. Next time you’re looking for an easy side dish for a quick weekday dinner or a weekend gathering, try this recipe and make your plate extra colorful and nutritious!
Caramelized Garam Masala Carrots
Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here .
These Caramelized Garam Masala Carrots are tossed in a fresh lemon juice + garam masala blend and then baked to perfection. It's time to let the vegetable be the star of the dinner table show!
Sometimes, I just want the vegetable to be the star of the show. I want to cook up a simple protein (maybe a pan-seared fish) and simple starch (maybe some white rice) and plate them next to a KILLER vegetable. These Caramelized Garam Masala Carrots hit the spot! They're tossed in the loveliest garam masala + lemon juice mix and then baked until the outside has a slight caramelized finish. Garnish with some chopped golden berries (or currants would be great!) and fresh parsley.
If you're looking to serve these at a dinner party, they're stunning next to even fancier proteins (rib roast) and a lovely pot of garlic mashed potatoes. I just love them!
If you can't get your hands on garam masala, curry powder could be a substitute. If you're looking for more rockstar veggie ideas for you next dinner, you might also LOVE these Ginger Orange Caramelized Carrots as well!
Ginger-Glazed Carrots and Caramelized Onions
In my opinion, carrots are so underrated! Ask yourself this…when do they play a starring role in any recipe (except for carrot cake!)? This is the perfect recipe to do them justice and give them the credit they deserve.
Although I personally find the flavour of ginger to be a little overwhelming, I DO find that it works really well in this recipe, balancing the sweetness of the carrots and adding an extra kick of flavour to the dish.
Today I decided to give a new life to those sad, deprived carrots in my fridge and hopefully come up with a recipe that my son (and I) would love. I’m going out on a limb here when I say…”I think I succeeded!” These carrots are so deliciously sweet and savoury that your baby is bound to love them…and so will you!
This recipe yields a large amount so if you prefer to make it only for baby I’d halve the recipe. My motto, however, is “go big!” Why not make a huge batch and save some for leftovers or freeze in baby cubes for a quick go-to side dish?!
(Yields about 3 cups, cooked)
4 lg. carrots, peeled
1 tbsp. extra-virgin olive oil
1 tbsp. butter
1/2 medium red onion, finely diced
4 tbsp. brown rice syrup (or sugar)
3 tbsp. apple cider vinegar (or balsamic)
1 tsp. grated or pureed ginger (or adjust the amount to taste)
salt and pepper to taste
The original recipe calls for steaming the carrots (chopped in quarters) in a double broiler for 10-12 minutes or until fork tender. Once cooled, chop into 1-2 pieces then add to the cooked onions and heat through for about 2 minutes coating with the glaze.
*I would make THIS version so I could set aside a portion of plain carrots to purée for baby as a first food.
Here’s the “toddler-friendly” updated version:
Cut carrots lengthwise and in half then chop into 1-2 inch pieces. (They look large but will shrink to perfect bite-size pieces during the cooking process.)
Mix brown rice syrup, apple cider vinegar, and ginger in a small bowl and set aside.
In a medium frying pan, melt oil and butter on medium heat. Once melted, add onions and cook for about 2-3 minutes.
Add carrots and glaze and continue to cook on medium heat (covered) for another 20-25 minutes or until the carrots are fork tender. (Cooking times may vary depending on the size of the carrots.) * If the onions brown too quickly simply lower the heat to medium-low.
Purée carrots in a food processor for baby or serve as bite-size chunks to older tots.
“DID YOU KNOW…?”
Ginger is known for its health benefits and is used in many home remedies. For example, ginger tea is a common remedy for colds and also relieves symptoms of nausea. For a list of home remedies using ginger look here: http://www.disabled-world.com/artman/publish/ginger.shtml
Ginger-Glazed Carrots and Caramelized Onions
In my opinion, carrots are so underrated! Ask yourself this…when do they play a starring role in any recipe (except for carrot cake!)? This is the perfect recipe to do them justice and give them the credit they deserve. Although I personally find the flavour of ginger to be a little overwhelming, I DO find &hellip
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Stick a serving spoon in the mix, and it&rsquos time to serve &lsquoem up. And oh, what a wonderful time it is. I gobbled these up &lsquotil I embarrassed myself.
And you will, too. I know it.
Oh, how I love Glazed Carrots&mdashthey&rsquore so easy to make and yield such a delightful and impressive result. Bright, colorful, and scrumptious, they&rsquore equally appropriate for a Tuesday evening dinner by yourself or for an elegant Thanksgiving or Christmas Spread.
Oh, how I love Whiskey&mdashI just thought I&rsquod throw that in.
Yesterday I decided I wanted to do a glazed carrot recipe for the site today, but wanted to set out to make a variation on the same old butter-sugar theme. One delicious twist on the old standard is to use orange juice in the glaze, and I almost went that route&hellip
Until my boring hazel-green eye caught a glimpse of the big ol&rsquo bottle of Jack Daniels sitting on my kitchen counter. And I thought, Glazed carrots&hellipwhiskey&hellipglazed carrots&hellipwhiskey&hellip
Then I took a great big swig and got started.
I didn&rsquot really take a swig. It was 2:00 in the afternoon and E.T. was on the TV in the kitchen. And anyone who was raised right knows you can&rsquot drink whiskey while you&rsquore watching E.T. It ain&rsquot fittin&rsquo.
I love that movie. Boy, does it make me cry.
The Cast of Characters: Carrots, Butter, Brown Sugar, Whiskey (Jack Daniels works well), Salt and Pepper. Also: fresh chives, if you have &rsquoem.
Begin by peeling 2 to 3 pounds of carrots.
Then slice them into circles.
Not too thin, not too thick.
If you have an iron skillet, it works the best. But any large skillet will do.
And if you could ensure that your skillet still has remnants of breakfast in it, I&rsquod appreciate it. It&rsquoll make me feel better about life.
What we&rsquore going to do now is get a nice color on the carrots. With the skillet over high heat, add 1 tablespoon butter.
Swirl it around to coat the skillet thoroughly.
Listen for the sizzle, then give thanks for animal fat. I do it daily.
Make sure the skillet is extremely hot, then throw in half of the carrot slices. Then leave &rsquoem alone for a second. Don&rsquot stir right off the bat.
After they cook for about 45 seconds, flip &rsquoem around&hellip
Then remove them to a plate. Total cooking time should be no longer than 90 seconds or so.
Next, make sure the skillet&rsquos hot again&hellip
And throw in the rest of the carrots, repeating the process. Remember: you don&rsquot want to cook the carrots at all during this stage just give &rsquoem a little color.
See how some of the carrots are getting nice and blackish-brown? That&rsquos what I&rsquom going for here.
Note: You can omit this initial browning step and just begin with the glaze, adding the carrots afterward. But I have an addiction to brown/black surface area, and unless you do it at the beginning, you won&rsquot get another chance.
But don&rsquot do it just because I said to.
When you&rsquore finished, keep all the carrots near the stove until you need &rsquoem.
Now, with the same skillet over high heat, pour in the whiskey. Stand back and be careful, for the love of Pete, anytime you use alcohol near an open flame.
I must add, however, that in all the years I&rsquove cooked with booze, I&rsquove never, ever singed my eyelashes.
Now, don&rsquot get mad. Reduce the heat to medium, then add in the rest of the stick of butter.
I SAID don&rsquot get MAD! I&rsquom just being me.
Allow the butter to begin to melt&hellip
Then sprinkle in about 3/4 cup packed brown sugar.
(Okay, so I used about a cup. But not everyone has the sweet tooth I have.)
Stir the heavenly, sweet, boozy mixture together and allow it to come to a bubble&hellip
Oh. And use your hand to waft some of this ridiculous concoction toward you. Then breathe in. Then breathe out.
Then die a thousand deaths.
Then get up off the floor. You&rsquove got some cooking to do.
Now just dump the carrots right in!
Use a spatula to arrange the carrots in as close to a single layer as they can get.
Make sure the glaze is bubbling&hellip
Then cover the skillet for about five minutes. Stand there and watch E.T.
Cry. Notice how adorable Drew Barrymore was when she was little. Notice the same thing about Henry Thomas. Have a flashback to seventh grade, when you first saw the movie. Pick food out of your phantom braces.
After five minutes, remove the lid. The glaze should be thicker, but cooking for an additional 3 to 5 minutes will thicken it up even more.
And if your skillet appears to have less glaze than this, don&rsquot be downhearted I used slightly less than 2 pounds of carrots.
For the love of Pete and his brother, PLEASE don&rsquot be downhearted. Life&rsquos too short!
Now&rsquos the time to throw in the salt. Don&rsquot underestimate this ingredient here: it really offsets the sweetness of the glaze.
And, as always, Kosher salt is your best friend, lover, and most loyal companion.
Freshly ground pepper works well, too. But I won&rsquot hold it against you only have the powdery stuff.
It&rsquos happened to me before.
Now stir it around, taste a carrot to make sure it&rsquos not too firm, and turn off the burner. It&rsquos time to serve it up.
Now, if you could, please grab the smallest of three white ceramic platters you impulsively bought at Sam&rsquos Club in 2004 with a newborn baby attached to your bosom, and pour on the contents of the skillet.
I love impulsively buying things at Sam&rsquos Club. One time I actually bought ten pounds of plain M & M&rsquos and 20 cans of cream of mushroom soup.
I still have that dadgum soup in my pantry. I&rsquom afraid to throw it out. I&rsquom afraid what I&rsquoll have to face about myself if I do.
I had removed some of the excess glaze earlier, but you know what? I just decided to pour it back on. It has WHISKEY in it, for the love of Pete. This stuff can be drunk with a straw!
(You really don&rsquot have to drown the carrots in the glaze like I did. But I like spooning a little extra over the top of each serving.)
I decided the carrots could use a little greenliness, as well as a little bit more flavor, so I waded through the dying, weepy foliage in my vegetable garden and found my chives, which are doing just fine.
You&rsquore all planting chives next year. I&rsquoll see to it. Amen.
Mmmm&helliphow pretty is that? And I&rsquom always amazed at what a flavor punch chives provide.
Stick a serving spoon in the mix, and it&rsquos time to serve &rsquoem up.
And oh, what a wonderful time it is. I gobbled these up &rsquotil I embarrassed myself.
And you will, too. I know it.
Unless, of course, you don&rsquot like carrots.
Posted with lots and lots of holiday side dish love by Ree Drummond.
Colorful Carrot Recipes
It may not be the most glamorous vegetable in the produce aisle, but the carrot is certainly a reliable (and delicious!) workhorse in the kitchen. Whether you're snacking on them fresh, roasting as a side, shredding into cake or shaving onto a salad, carrots are one of our favorite veggies.
Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.
©Food: Jaime Kimm Prop: Marina Malchin
©2012, Television Food NEtwork, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Christopher Testani
Photo By: Christina Holmes ©2013
Carrot, Date and Feta Salad
Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.
Carrots, olive oil, dill, salt and pepper: that's all you need to make Ina's fan-favorite Roasted Carrots.
Roasted Carrot Tart
This savory tart features a crispy crust, a creamy cheesy filling and caramelized carrots and onions.
Honey Glazed Carrots
These honey-glazed baby carrots are ready to serve in just 15 minutes &mdash the perfect side dish for your springtime feast.
Top this dense carrot cake with homemade cream cheese frosting &mdash a classic crowd-pleaser!
Try a new twist on slaw: Use shredded carrots instead of cabbage. This easy-to-make salad pairs well with meat or fish. Save the leftovers to use as a topping for a roast pork or chicken sandwich.
Moroccan Carrot Salad
To make her tasty side dish, Molly boils her carrots, then coats them with a mixture of olive oil, harissa, garlic, lemon juice, salt and pepper.
Carrot-Ginger Soup with Roasted Vegetables
We like to add a can of beans to vegetable purees: it adds some fiber and makes the soup extra filling.
Healthy Carrot Muffins
Suitable for breakfast or dessert, these carrot muffins are a treat you can feel good about. Though they taste just like carrot cake, this wholesome recipe calls for healthier modifications, like whole wheat flour and wheat germ, and foregoes sugary frosting on top.
Roasted Carrot Hummus
Just like the chickpea version, Valerie uses tahini, lemon and garlic to make her wholesome dip. Before pureeing the carrots, she roasts them to capture a sweet, caramelized flavor.
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Have your cake&hellip and eat your veggies too! Grated carrots give this classic dessert an extra boost of sweetness.
Steamed Carrots with Lemon-Dill Vinaigrette
These are knife-and-fork carrots, perfect for your next gathering. Steaming them whole retains their carroty essence, and tossing them (still warm) with a lemon-dill vinaigrette allows them to absorb lots of flavor.
Carrot Noodles with Spicy Peanut Dressing
Use a vegetable peeler to turn springy carrots into a fun "noodle" side dish. We sprinkle salt over the cucumbers to draw as much water out of them as possible, avoiding the dreaded soggy salad syndrome.
Carrot Fries with Ketchupy Ranch
Ree turns roasted carrots into a wonderful snacky side dish that couldn't be easier. And for dipping? A quick sauce made of store-bought ketchup and ranch dressing.
Healthy Overnight Carrot Cake Oats
Toss together these carrot cake-inspired oats at night and wake up to a sweet, healthy fiber- and protein-packed spring breakfast.
Really wow your family with Katie Lee&rsquos take on a classic. This impressive Wellington-inspired dish includes sheet pan roasted carrots and sautéed chopped mushrooms &mdash and is baked to golden-brown perfection.
This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.
Shoestring Carrot Fries
These carrot fries are just as crispy, salty and tasty as your regular potato shoestrings.
Carrot Cake French Toast
Ree takes all the components of carrot cake and turns them into a delicious, decadent breakfast. She makes this dish the night before, then chills it in the fridge overnight so the bread can soak up the custard.
Carrot-Thyme Soup with Cream
Ree loves this soup because it&rsquos so easy to freeze. Honey and heavy cream make her soup extra-rich and luxurious.
Ginger-Soy Glazed Rainbow Carrots
Before cooking, peel your carrots in order for the garlic and soy sauce to really soak into your veggies for some awesome flavor!
Carrot and Pineapple Cake
Ina's nostalgic cake with classic cream cheese frosting is basically the best kind of fruitcake.
Orange-Roasted Rainbow Carrots
Ina likes to add a splash of citrus juice to her oven roasted rainbow carrots for a sweeter, fruity taste. We recommend adding the orange zest in as well to enhance the tangy flavor.
Candied Carrot Rose Tart
This intricate design is a beautiful and surprising way to use carrots. Fill with dried fruit and nuts to balance the buttery crust.
Angel Hair with Walnut-Carrot Sauce
In-season carrots pair with walnuts, cheese and herbs for a pesto-like sauce that tosses beautifully with thin spaghetti.
Dress up a dish of thinly sliced carrots with an abundance of sweet spices and a homemade lemony dressing. Bonus: it only takes 5 min to make!
Roasted Rainbow Carrots
Multi-colored carrots are so tasty that they only need olive oil, salt and chives to become a staple side dish.
How to Make Roasted Carrots:
Let’s start by talking about the kind of carrots you use, which is very important.
I highly recommend you buy carrots that have the tops on, and even better, to buy organic ones so you can keep the skins on without worry of pesticides (more on this later).
Fortunately these “fancy carrots” are still only $1.50/bunch at my grocery store, so even on a budget, they’re very affordable (and SO worth it, believe me).
Do not peel the carrots, just cut the tops off and wash them well.
Here’s why leaving the skin on is so great:
- Unpeeled roasted carrots have an amazing texture. The skin gets a bit wrinkled and has the most subtle chewiness to contrast the tender inside of the carrot stick.
- The best flavor of the carrot is right underneath the skin, and peeling can remove that.
- Peeling removes vitamins and nutrients from the carrot, so the unpeeled carrot is more nutritious.
- And the best part…you’re not peeling a million carrots. Major time saver.
I’ve read some people complain of a bitter taste with unpeeled carrots, but I have never noticed this with the thin specialty carrots. I’m guessing it’s more of an issue with the really large carrots.
Place the carrots on a cutting board and cut off any scraggly ends with a knife:
Then cut the carrots into sticks, about 3″ long and 1/4″ to 1/2″ thick.
You want the carrot pieces to be as close in size as possible.
What I do is cut long carrots into 3 sections, then cut the narrowest end in half (or if it’s really thin, sometimes not at all), the middle section in half or into quarters (depending on the diameter of the carrot), then cut the thickest top portion in half, then each half into thirds:
You don’t have to be really precise about all this, just aim for the pieces to be relatively close in size.
Once you’ve cut up all the carrots, place them into a mixing bowl:
In a separate bowl, combine olive oil with paprika, ginger, garlic powder, cumin, coriander, and salt:
Adding the spices to the olive oil helps the flavors to disperse more evenly over the carrots.
Pour the spiced olive oil all over the carrot sticks:
Spread them out on a sheet pan, in a single layer:
Pictured above is about as crowded as you want the carrots to be. If you have too many, it’s better to split them between two sheet pans.
Roast the carrots for about 30 minutes, tossing the carrots halfway through. They will shrink down quite a bit:
The carrots should be caramelized on the edges, and if you look closely, the skin should be wrinkled, with a tender interior.
Roasted Brussel Sprouts, Roasted Sweet Potatoes, and Roasted Cauliflower are more of our weeknight staples that are easy to prep. Enjoy!