Monday, February 18, 2013

Ginger Glazed Roast Carrots

We eat a lot of carrots at our house. It's because I always have them on hand. They stay fresh in the crisper for a long time, and they're delicious raw or cooked. Throw them in your lunchbox, use them to scoop up Spinach Dip or hummus, or roast them with some ginger...

Ginger Glazed Roast Carrots
Serves 4

1 pound carrots, sliced on the bias 1/4" thick
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon ground ginger
Salt and pepper

Preheat oven to 400 degrees. Place the carrots on a rimmed baking sheet. Drizzle with honey and olive oil. Sprinkle with ginger and salt and pepper to taste. Toss everything together until the carrots are evenly coated. Bake for 15-20 minutes, until the carrots are crisp-tender and golden around the edges, stirring halfway through.

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