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
Prep Time5minutes
Cook Time40minutes
Total Time45minutes
AuthorLinda Spiker
Ingredients
1 1/2lbsreal peeled baby carrotstops left on, or full grown carrots, peeled and cut into 3" pieces
2Traw honey
1/4cupextra virgin olive oil
1inchnub gingergrated with microplane
sea salt
freshly ground pepper
1Tablespoonfreshly chopped chivesoptional 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.