Roasting carrots caramelizes their sugars so they take on a resemblance to sweet potatoes or butternut squash. The distinct, sharp flavor carrots are known for turns into something altogether different. Mild and sweet, but not overly so, they retain a savory side capable of converting any carrot hater.
When you add the brightness of fresh lemon, pungent garlic and zingy ginger to the mix they transform into something magical and irrefutably delicious! By far these are my favorite way to eat carrots. I’m convinced roasting is the best thing for them!
3 tablespoons lemon juice
5 cloves, garlic, minced
1-inch piece of fresh ginger, minced or grated
sea or kosher salt and fresh black pepper
3 cups fresh carrots, peeled, sliced on the diagonal into 1 – 1 and 1/2 inch pieces*
a pat or two of butter, optional
1. Preheat oven to 400 degrees F. Grease a 8×10 or 8×8 baking pan.
2. In a large mixing bowl whisk together oil, lemon juice, garlic and ginger. Season well with salt and pepper to taste. Add carrots and toss well using your hands to massage the oil mixture into the carrots.
3. Pour into pan and spread out evenly. Bake for about 40 minutes or until carrots are tender. Halfway through cooking time remove from oven and toss again with a pat or two of butter if desired. Serve immediately, scraping up any bits left in the pan over top of the carrots.
*Cut the thicker part of the carrot into 1-inch pieces and the thinner parts into 1 and 1/2 inch pieces.
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