Ginger Roasted Carrots

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. 

INGREDIENTS:

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.)

Author: Jordan Alvarado

Jordan is a Restaurant and Food Photographer based out of San Francisco. As an avid traveler and professionally trained chef, she brings her passion of curing wanderlust through food right here to Hey Shug.

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