Roasted Ginger and Garlic Carrots

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Ginger Garlic Carrots

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 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 Garlic

Spread 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 Top

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.




Roasted Ginger and Garlic Carrots

5 from 3 votes
  • Yield: 8
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Course: Side Dish
  • Cuisine: Vegetarian
  • Author: Sabrina Snyder
An easy quick side dish, done in 30 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  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.

Nutrition Information

Yield: 8 , Amount per serving: 95 calories, Calories: 95g, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Sodium: 369mg, Potassium: 367mg, Fiber: 3g, Sugar: 5g, Vitamin A: 18944g, Vitamin C: 7g, Calcium: 39g, Iron: 1g

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Keywords: carrots, roasted carrots, Roasted Ginger and Garlic Carrots, roasted vegetables


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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Dinner Recipes Recipe Sides Vegetarian

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  1. 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?

  2. 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.