Roasted Ginger and Garlic Carrots

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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 1/2 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.

MY OTHER RECIPES

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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Roasted Ginger and Garlic Carrots

An easy quick side dish, done in 30 minutes
Course Side Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Dinner, then Dessert

Ingredients

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

Instructions

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

 

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