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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 skillet (affiliate link). They were slightly sweet with just a hint of ginger and tasted amazing! Let’s just say they disappeared quickly (cause I ate them all in record time).
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

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 will still be 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

Name: Roasted Baby Carrots with Honey and Ginger
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 1/2 lbs real peeled baby carrots (tops left on, or full grown carrots, peeled and cut into 3" pieces); 2 T raw honey; 1/4 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)

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).

Roasted Baby Carrots with Honey and Ginger

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Fresh ginger adds a little bit of zing and natural anti-inflammatory health benefits to these delicious, slightly sweet baby carrots! If you can not find genuine baby carrots, use full grown carrots, peeled and cut into 3" pieces. I love this recipe using rainbow carrots too!

Course: Side Dish

Cuisine: American

Keyword: easy side dish recipe, holiday recipe, vegetarian

Author: Linda Spiker

Ingredients

1 1/2 lbs real peeled baby carrots tops left on, or full grown carrots, peeled and cut into 3" pieces
2 T raw honey
1/4 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

Instructions

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.

Healthy, easy and beautiful! If you haven’t yet, please subscribe for my FREE weekly recipe newsletter just under my picture in the right sidebar! ~ Linda Spiker