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Roasted Carrots with Fresh Ginger and Orange

Roasted carrots with ginger and orange are tossed with olive oil and roasted until tender, with browned edges. Fresh ginger, orange zest, and orange juice give the hot carrots a bright, fragrant finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 138
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1/2-inch diagonal slices
  • 1.5 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 tsp ginger fresh, finely grated
  • 1 tsp orange zest finely grated
  • 2 tbsp orange juice fresh

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F with a rack in the center.
  2. Toss the carrots with the olive oil, salt, and pepper.
  3. Spread the carrots in a single layer on a large rimmed baking sheet.
  4. Roast for 25 to 35 minutes, turning once halfway through, until tender and browned at the edges.
  5. Stir the ginger, orange zest, and orange juice together in a serving bowl.
  6. Add the hot carrots and toss to coat.

Notes

Cut the carrots evenly for consistent roasting. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the carrots can soften. Avocado oil can replace olive oil for a neutral flavor.