Roasted Ginger and Garlic Carrots

by Sabrina Snyder

Published on Last updated

27 Comments

4.67 from 9 votes
8
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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Roasted Ginger and Garlic Carrots are an easy veggie recipe that is perfect for weeknight dinners and holiday meals. Quick side for Easter!

Ginger Garlic CarrotsSome people spend hours on Sundays making delicious tomato sauces and braised meats. We wind completely down on Sundays and make quick, simple dinners so we can rest for every last second of the weekend before our hectic week start up again. Carrots are so popular in our house that we buy 10 pounds of them at a time. Between snacking and roasting, they usually barely last a week.

I hesitate to even refer to this dish as a recipe. It is more a couple of quick tips to a nice side dish.

We start by peeling and slicing 2 pounds of carrots. Mince 3 cloves of garlic and a ½ inch knob of ginger. Add 1 teaspoon of salt and toss with 2 tablespoons of canola oil and 1 tablespoon of olive oil.

Just a few ingredients take roasted carrots to a whole new level! Great with Asian dishes or grilled meats.

Ginger GarlicSpread in a single layer on a cookie sheet and roast at 375 degrees for 25 minutes.

Ginger Garlic TrayOnce the carrots start to brown slightly and are tender when poked with a fork, they’e done.

Ginger Garlic TopYou can also make the dish just as easily without the ginger and garlic. In our house, when making plain roasted carrots, I use 1 teaspoon of garlic salt. Cook at 375 degrees for 25 minutes.

Carrots

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Dinner, then Dessert

Roasted Ginger and Garlic Carrots

An easy quick side dish, done in 30 minutes
Yield 8
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Vegetarian
Author Sabrina Snyder
PrintRate

Ingredients
 

  • 2 pounds carrots
  • 3 cloves garlic , minced
  • 1/2 inch knob of ginger , minced
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 375 degrees.
  • Peel and cut 2 pounds of carrots into ½ inch rounds.
  • Add the 3 cloves of garlic and a ½ inch knob of ginger.
  • Add 1 teaspoon of salt and toss with 2 tablespoons of canola oil and 1 tablespoon of olive oil.
  • Put carrots on cookie sheet in a single layer and roast for 25 minutes, or until slightly browned.

Nutrition

Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 367mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18944IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. Great recipe! Will make this often. I used butter flavor spray and a little olive oil. I will use more ginger next time. Thanks!

    Reply

  6. Yum!

    I made this recipe as stated, but added a bit of dry dill right when I removed the carrots from the oven. Absolutely delicious!

    Reply

  7. These are delicious! I was looking for a healthy way to get more ginger in my diet. The garlic and ginger combo reminds me a little of Indian cooking. Amazing, I’ll be making these again!

    Reply

  8. I have a question, while making your bacon garlic pork loin in the crock pot on low, could a person do this carrot recipe without the ginger in the bottom and around the pork loin of the crock pot for the amount of same time or how much time will it take to do the carrots in the same crock pot with the pork loin?

    Reply

    1. yes, start with 1/2 teaspoon then adjust to taste. Just toss everything together then touch with your finger and see if its too gingery, adjust as needed.

      Reply

  12. What is the green stuff? Many carrot recipes show some green herb, but none is listed in the recipe.

    Reply

    1. That’s just dried parsley for garnish – doesn’t change the flavor at all, I just think it looks pretty!

      Reply

  14. I would like to thank you for the corn beef recipe, I wondered into your sight, so I decided to try it. I will let you know how it turns out being I just put it in the slow cooker.

    Reply