Roasted Carrots with Ginger (Printable)
Caramelized carrots with ginger, garlic, and honey for a flavorful, easy-to-make side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb carrots, peeled and cut into 2-inch sticks
→ Aromatics & Seasonings
02 - 2 tbsp olive oil
03 - 1 tbsp fresh ginger, finely grated
04 - 2 garlic cloves, minced
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Glaze
07 - 1 tbsp honey (or maple syrup for vegan option)
→ Garnish
08 - 2 tbsp chopped fresh cilantro or parsley (optional)
09 - 1 tsp toasted sesame seeds (optional)
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrot sticks with olive oil, grated ginger, minced garlic, salt, and pepper until evenly coated.
03 - Spread the coated carrots in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring halfway through, until carrots are golden and tender.
05 - Drizzle honey over the carrots, toss gently, and roast for an additional 5 minutes until caramelized.
06 - Transfer to a serving dish. Garnish with fresh herbs and toasted sesame seeds if desired. Serve warm.
# Expert Tips:
01 -
- They taste like pure comfort but elegant enough to impress without any fuss.
- Your kitchen fills with this warm, slightly spicy aroma that just makes people happy.
- Ready in under 45 minutes with minimal hands-on time.
- Works with almost anything on your plate, from simple grains to fancy roasted meats.
02 -
- Halfway stirring is non-negotiable—carrots on the edges cook faster and can scorch if left untouched.
- Don't add honey at the beginning or it'll burn; it needs those last 5 minutes to caramelize properly without turning bitter.
03 -
- Use smaller, younger carrots if you can find them—they cook faster and are naturally sweeter than larger ones.
- Don't skip the halfway stir; it's the difference between perfectly golden and unevenly cooked carrots.