Some 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.
Spread in a single layer on a cookie sheet and roast at 375 degrees for 25 minutes.
Once the carrots start to brown slightly and are tender when poked with a fork, they’e done.
You 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.
- 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
- 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.
Smells good not eating it tonight as it has taken over 49 minutes to cook
oh oh, sorry it took so long to cook. Hope you enjoyed it?
The flavor is good but how did anyone get them tender in 25 min much less brown?
Great recipe! Will make this often. I used butter flavor spray and a little olive oil. I will use more ginger next time. Thanks!
Awesome, Risa! Thank you!
Awesome flavors! This is a keeper and a great way to use up fresh ginger.
I made this recipe as stated, but added a bit of dry dill right when I removed the carrots from the oven. Absolutely delicious!
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!
I’m so glad you enjoyed it! I appreciate the 5 star rating.
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?
I would make them separately. You don’t want to overcrowd the slow cooker.
I made these carrots as part of a Chinese dinner. They were easy and delicious! Thank you for a great recipe.
You’re welcome, Giselle!
Can I substitute ground ginger?
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.
It looks like you have something green sprinkled on the carrots. Is that parsley?
What is the green stuff? Many carrot recipes show some green herb, but none is listed in the recipe.
That’s just dried parsley for garnish – doesn’t change the flavor at all, I just think it looks pretty!
Good. Had with inside out egg rolls.
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.
Awesome! I’d love to hear what you thought. Hope to see you around the site!
These were so good with the on the chicken tacos.