Roasted Carrots with Ginger
Roasted, grilled, chopped, or shaved, carrots are a year-round favorite. These versatile vegetables taste sweet and earthy, and they come in our favorite color—orange! One of our favorite ways to eat freshly harvested carrots (and yes, anyone can grow carrots if they have a little patio and a lot of sun) is by roasting them with fresh thyme and ginger. Serve them as a side dish to chicken, chopped up as a salad topper, or pureed into a spread. We could eat these veggies every day of the week—and we do!
12+ organic carrots, peeled and trimmed
2 Tablespoons olive oil
3 Tablespoons honey
1 teaspoon lemon juice
4 sprigs of fresh thyme
¼ cup grated ginger
Sea salt and cracked black pepper (to taste)
Preheat oven to 350 degrees.
Place the carrots on a large baking sheet with the oil, honey, ginger, lemon juice, thyme, salt and pepper. Toss to combine.
Roast for 30 minutes or until the carrots are tender.