Ginger-Lemon Honey Roasted Carrots

Alright guys, today I come with a simple side dish that’s (in my opinion) just perfect for the season.

Have you ever tasted roasted carrots? Oh my, the first time I tried them I was smitten. They were just sooo good. I didn’t know carrots could taste like that! Now, of course I love my carrots. I’ve served them on a platter for parties with some form of ranch dip, and of course I’ve cut them up and added them to a pan when making a roast or peeled them into strips to put in a salad. Carrots are good, and I’m a lover of good food. But oh man, roasted carrots? If you haven’t tried it yet, you are surely missing out!

When I made roasted carrots the first time, I cut them into little strips that were all uniform in size, rubbed melted butter all over them and seasoned them with salt and pepper. Super simple, amazingly good.

However, I wanted to make some that would be a great side dish for the season (hint:EASTER!) and would be really pretty to serve on a platter. I started with a small batch, but you can absolutely double or triple the recipe how you deem necessary. This is for one single and simple bundle of carrots found in your local organic department. At my stores the only carrots they sell that still have the leaves and stems are organic, I just love those carrots tops they remind me of cartoons I used to watch a child.

Now I really wanted to play with the sweetness in the carrots that roasting brings out of them. So I definitely wanted to use lemon and ginger, but I also added a bit of garlic and honey, in addition to butter and olive oil combined. The result? Sweet, tender and super flavorful carrots that you can serve as a side to many a main dish (like my baked chicken or my cabbage rolls), or you can cut them up and combine them with any recipe you desire.

Ingredients:

• 1 bunch of organic carrots
• 1 tablespoon melted butter
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1 tablespoon (about 3 cloves) garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 lemon

Directions:

Preheat oven to 425 degrees.
Begin with your bundle of carrots, wash and dry and get them ready on a cutting board.

Cut the tops off, leaving about an inch or so on the top, then peel the carrots with a vegetable peeler.

Add the melted butter, olive oil and honey to a mixing bowl and include the ginger, garlic, salt and pepper.
Cut the lemon in half, and squeeze one half into the mixture being careful not to let any seeds fall in.
Whisk it all together until mixed well.

Toss the carrots in the mixture, using a brush if necessary. Lay the carrots on a baking sheet and pour any of the remaining mixture on top, include the ginger and garlic pieces.

Slice the second half of the lemon into thin slices, and place them on top of the carrots.
Roast in oven for about 25-30 minutes, or until soft.

Your kitchen will smell lovely.

Arrange on a platter and serve. Enjoy!

What is your favorite roasted vegetable?