A bag of tri color carrots turned into this roasted ginger carrots recipe, made with a maple syrup glaze. It’s a delicious way of bringing fall colors to the table, in a single side dish.
Kitchen memories
Cooked carrots remind me of elementary school. Probably not the most common memory, right? See as a kid, I was always in charge of preparing carrots for dinner over the weekend. For this month’s Recipe Redux theme, I’ll be sharing this roasted ginger carrots recipe that reminds me of my childhood.
What are some of your earliest memories cooking in the kitchen?
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Carrot peeler safety tip
Even though I don’t remember the exact age I took on this task, I do recall learning an important safety tip (luckily not from experiencing an injury!) to peel in the direction away from your hand (as opposed to going back and forth). Something I still do today.
Roasted ginger carrots recipe
Back then these were prepared in pot, boiled with honey. In this updated version, I added more flavor, with ginger powder and maple syrup, and color by roasting a bag of rainbow carrots in the oven.
Ingredients
- Colorful carrots – look for rainbow or tri color carrots at your local supermarket, Trader Joe’s or the Farmer’s Market. They may be available full size or cut into baby carrots. Of course, you can also substitute with orange carrots.
- Avocado oil – helps the carrots roast evenly, without drying out
- Seasonings – add ground ginger, salt & pepper for flavor
- Maple syrup – this helps sweeten the carrots. Honey (regular or hot honey) can also be used here. Depending on how sweet the carrots are, you may be able to omit the added sweetener.
How to cook rainbow carrots
- Peel and dice the carrots
- Place onto a sheet pan and mix in the oil & seasoning
- Roast in a preheated oven
Ways to prep this colorful carrots recipe
This dish can be altered depending on how you choose to cut the carrots.
If you have more time and patience in the kitchen, dice the carrots into small bite sized pieces.
For faster preparation, leave them whole (with the peel on or off) or cut into larger chunks. I like to rotate the carrot, to get different angled cuts. Giving each piece a different shape.
Just remember that cooking times may need to be adjusted depending on their size.
More creative carrot recipe ideas
Snack on them. Whole or oven-baked into these dehydrated carrot chips or vegetarian pigs in blankets.
Throw shredded carrots into these broccoli egg muffins or use as a thin crust pita pocket pizza topping.
Add sliced carrots to your lunch box along with this Quinoa Salad.
Save the leafy tops and turn them into a carrot green pesto.
Pin for Later
Glazed Rainbow Carrots
The colors of fall make their way to the table when you roast a bunch of tri color carrots.
Ingredients
- 2 lbs. colorful carrots, peeled or scrubbed well to clean
- 1 tablespoon (15 mL) avocado oil
- 1 tablespoon (15 mL) maple syrup
- 1 teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
Instructions
- Preheat oven to 400°F
- Roughly chop carrots into 1" size pieces. Place onto the center of a large sheet pan.
- Pour the oil, maple syrup and spices onto the carrots. Mix until evenly coated. Spread carrots out into a single layer.
- Cook in a preheated 400°F oven for 1 hour, mixing 1-2 times, until the carrots are soft inside and have caramelized.
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Nutrition Information:
Yield: 6 Serving Size: ½ cupAmount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 141mgCarbohydrates: 15gFiber: 5gSugar: 7gProtein: 1g
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This post was originally published in 2016 and has been revamped and republished in June 2023.
