Roasted Orange Ginger Carrots

The next time you get a bunch of tender small carrots with tops, make this easy four ingredient recipe (not including pantry staples) and you will return to it time and time again. It’s perfect for everything from holiday meals to brunch to an easy meal during the week. Filled with the flavors of zesty orange, and sweet-spicy ginger, the texture of these Roasted Orange Ginger Carrots amaze every time.

Check out my video on how to make this recipe at my Plant-Powered Live Cooking Show here.

Roasted Orange Ginger Carrots

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Filled with the flavors of zesty orange and sweet-spicy ginger, the texture of these easy roasted carrots amaze every time.

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Ingredients

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• 1 pound small fresh carrots, with tops
• 1 tablespoon extra virgin olive oil
• 1 medium orange, zest and juice
• 1 tablespoon pure maple syrup (optional)
• 2 teaspoons fresh minced ginger
• Pinch sea salt and freshly ground black pepper

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Instructions

1. Preheat oven at 375 F.
2. Scrub carrots with a vegetable brush (don’t peel) and trim tops, leaving about ½ inch of tops on carrots.
3. Place carrots in a 13 X 9-inch baking dish.
4. In a small bowl, whisk together olive oil, orange juice and zest, maple syrup, and ginger.
5. Pour orange ginger sauce over carrots and toss to distribute.
6. Sprinkle with sea salt and black pepper.
7. Place dish in oven, uncovered, and roast for about 35-40 minutes, until golden brown, turning about half way through cooking time to evenly brown. Makes 4 servings (about 1 cup each).

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side dish
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 107
• Sugar: 12 g
• Sodium: 78 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 19 g
• Fiber: 4 g
• Protein: 1 g

For other plant-based vegetable recipes, check out:

Maple and Balsamic Roasted Brussels Sprouts
Roasted Rosemary Potatoes and Tomatoes
Grilled Lemon Cilantro Shishito Peppers

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