This is one of the easiest dishes ever. I love Carrot and Ginger, in the winter, I make these and then puree them into a soup. It’s pretty incredible. For spring, though, I serve them with other yummy vegetables that I find at the farmers market.
8-10 carrots (If you use the mini, which you can, do about 16-20)
1 tsp finely chopped fresh ginger
1 tbsp melted butter
salt + pepper
Preheat oven to 350 degrees F. Lay out parchment paper on a baking sheet, and lay out carrots on to it making sure that they’re evenly placed. In a small bowl, combine ginger and butter. Evenly drizzle butter mixture over carrots, and top with salt and pepper. Bake for 40-45 minutes, or until carrots are soft. Serve, and enjoy.
(If it parts of a vegetable plate, slice a tomato, cook up some corn, and throw on some green beans. YUM.)