Honey Ginger Roasted Carrots

Honey Ginger Roasted Carrots
Honey ginger roasted carrots – this would have been a good dish to bring to Thanksgiving.

I hope you had a wonderful time spent with friends and family. This was the first time we didn’t return home to Minnesota for Thanksgiving. But we had a great day of baking bailey’s dark chocolate molten lava cakes, relaxing, and enjoying dinner with Ryan’s coworkers.

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I’ll be sharing the recipe for bailey’s dark chocolate molten lava cake later in December. But today it’s all about the carrots.

Honey Ginger Roasted Carrots
Raw carrots are beautiful. But don’t forget to give them a quick peel before roasting them in the honey ginger glaze.

The honey caramelizes in the oven creating slightly sweetened, perfectly roasted carrots.

Honey Ginger Roasted Carrots

Honey Ginger Roasted Carrots

Total Time: 35 minutes

Yield: 1 pound cooked carrots

Ingredients

  • 1 pound carrots, peeled (whole or cut into pieces--larger carrots may need to be halved lengthwise)
  • 1/8 cup honey
  • 1/4 cup olive oil
  • 1-2 tsp fresh grated ginger
  • 1 tbsp soy sauce
  • 1 garlic clove, minced
  • 1/2 tbsp brown sugar
  • Salt & pepper, to taste
  • Sesame seeds, for garnish (optional)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with foil and spray with non-stick cooking spray (VERY important!).
  3. Peel carrots and cut in half lengthwise if needed, depending on their size.
  4. In a small bowl, whisk together honey, olive oil, ginger, soy sauce, garlic, brown sugar and salt and pepper.
  5. Toss carrots with glaze in a large tupperware container with lid.
  6. Bake for 15-25 minutes (depending on the size of your carrots), turning and stirring once during cooking, until carrots are tender.
  7. If desired, sprinkle with sesame seeds before serving.

Recipe adapted from Let's Dish Recipes.

https://thefirstyearblog.com/honey-ginger-roasted-carrots/

Honey Ginger Roasted Carrots
I want to remind you to line your pan with foil and to spray the foil with cooking spray – the mixture is sticky and becomes caramelized in the oven, and no one enjoys scrubbing a pan for hours, especially when you have honey ginger roasted carrots to eat.

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29 comments

  1. These look so good!!!! All your recipes look amazing!!!!

  2. Carrots are one of my favorite veggies, and the more tasty ways to prepare them, the better! I love this recipe! just popping over from the DIY Showcase Link Party. I have pinned, liked and tweeted, and g+-ed. I would love it if you would drop by my site at http://www.kneadedcreations.com for a short visit! I will look forward to seeing you there! Deb @ Kneaded Creations.

  3. LOVE the honey ginger combo! What a great looking recipe, too. Always trying to find new ways to add ginger into the rotation and tonight’s the night for these yummy carrots. Thanks so much!

  4. Looks really delicious!

  5. Hello Beth! Couldn’t resist this recipe either! For some reason I have come to enjoy cooked carrots. Perfect for my brood. Thanks for sharing! Again, I’m stopping by from the In and Out of the Kitchen Link Party.–Deb (DialMforMoms.com)

  6. These look like such a great side! thanks for sharing :) http://www.handmadeintheheartland.com/

  7. I’m not a big cooked carrot person, but these look delicious

  8. These look fabulous!! What a creative new way to prepare carrots! Thank you so much for sharing this!

  9. Wow those carrots do look beautiful! Forget about a side dish, I’d make those to snack on during the day.

  10. Raw carrots ARE beautiful! I may have to add this to my dinner sides list, because I love a good glazed carrot.

    I’d love to have you link up with me for Tasty Tuesdays!
    http://www.mrsthreeinthree.com/2013/12/tasty-tuesday-39.html

  11. This looks delicious, and perfect for the holidays! It’s always great to find new ways of cooking healthy foods. Thank you for linking to the In and Out of the Kitchen Link Party. I look forward to seeing you next week.

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  15. Pretty easy recipe :) I didn’t have a tuperware container nor a brush to brush it on so i just sort of poured it on top. I don’t think it worked well hehe because most of it ended up on the bottom of the pan which was still okay because i just rubbed it all in it at the end. ;)
    thank you for the recipe :)

  16. How many servings does 1 pound yield?

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