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Ginger Roasted Carrots - Bright, Simple, and Full of Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds carrots, peeled and cut on a bias into 1/2-inch thick pieces (or use whole baby carrots)
  • 2 tablespoons fresh ginger, finely grated (microplane works best)
  • 2 tablespoons olive oil
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 tablespoon fresh lemon juice (or lime)
  • 1 teaspoon lemon zest (optional but recommended)
  • 1/2 teaspoon ground coriander (adds warmth)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Kosher salt and black pepper, to taste
  • 2 tablespoons chopped fresh herbs (cilantro, parsley, or chives) for garnish
  • 1 teaspoon toasted sesame seeds (optional, for crunch)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  2. Prep the carrots: Peel and slice on a diagonal into even pieces so they roast at the same rate. Pat dry to remove moisture.
  3. Make the ginger mixture: In a bowl, whisk olive oil, grated ginger, honey, lemon juice, zest, coriander, red pepper flakes, salt, and pepper.
  4. Toss to coat: Add carrots to the bowl and toss until every piece is glossy and evenly seasoned.
  5. Spread and space: Arrange carrots on the baking sheet in a single layer with a little room between pieces. Crowding leads to steaming.
  6. Roast: Bake 18–24 minutes, flipping halfway. You’re looking for browned edges and tender centers when pierced with a fork.
  7. Finish: Taste and adjust salt, pepper, or lemon. Sprinkle with herbs and sesame seeds. Serve warm.