The Organic Kitchen’s version of “Roasted Baby Carrots with Honey and Ginger” was inspired by a recent dinner out at a favorite dining spot. I ordered a side dish of roasted baby carrots that were delivered to the table piping hot on a small cast iron grill (affiliate link). They were slightly sweet with just a hint of ginger and tasted amazing! Let’s just say they disappeared quickly.
Notice those crispy brown edges, just the perfect texture and so simple to make. Only a few ingredients are needed, the most important of which are real baby carrots.
So…lets talk baby carrots.
I make this recipe with real baby carrots with a bit of the green tops left on. Don’t fall for those fake baby carrots at the grocery store that look like a stumpy thumb. Those are actually full size carrots that are deemed unfit to sell as is, so they are placed in a tumbler and ground down to those little stubs and then falsely labeled ‘baby’ carrots. They are tasteless and often soaked in bleach. Real baby carrots are just that! Young carrots, pulled from the soil while still tender and flavorful. If you can’t find real baby carrots use mature carrots, just peel and cut into 3″ pieces. They are just as delicious.
Because I always make more vegetables than I need (to use for breakfast and lunches the next day) I didn’t use an individual sized small cast iron grill like the restaurant did, although I have to say, it was very charming! Instead, I used a Le Crueset Cast Iron Grill with enough room for carrots to feed the whole family. They are available in beautiful colors and a variety of sizes. You can also use a rimmed cookie sheet covered with unbleached parchment paper.
The Recipe: Roasted Baby Carrots with Honey and Ginger
You will need: A cast iron grill (mine is Le Crueset) or rimmed cookie sheet covered with unbleached parchment paper, a microplane for grating ginger, sea salt (I use the tub, big money saver), and raw honey (affiliate links).
- 1½ lbs real peeled baby carrots (tops left on), or full grown carrots, peeled and cut into 3" pieces
- 2 T raw honey
- ¼ cup extra virgin olive oil
- 1 inch nub ginger, grated with microplane
- sea salt
- freshly ground pepper
- 1 Tablespoon freshly chopped chives (optional for garnish)
- Preheat oven to 425. Place rack in upper third of oven.
- Mix olive oil, honey, and grated ginger in a small bowl. Toss well with baby carrots. Sprinkle with seas salt and freshly ground pepper.
- Place carrots on burner grill or parchment covered cookie sheet.
- Roast for 40-50 minutes or until carrots are cooked and edges are browned.
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Post tags: gluten free, grain free, dairy free