ALLERGENS: NONE
Vegetables don’t have to be boring! This recipe for Orange Roasted Carrots takes takes one of the most common ones out there and makes it shine with citrus and ginger flavors. It’s the perfect side dish for any dinner, and even the kids will love it!
Every once in a while I like to share a super-easy side dish that can be thrown together at the last minute. Maybe you don’t have a lot of time to spend in the kitchen, as is the case for me most nights. I work at my day job designing books until about 4:30 p.m. and get home around 6 p.m. After a quick stop at the store I usually either work on The Nut-Free Vegan or freelance design projects. So my evenings are pretty full, and an easy dinner is key. Besides, some of the simplest things tend to be the best things, like this Roasted Broccoli with Garlic.
This recipe for Orange Roasted Carrots isn’t much different from the broccoli. The method is the same: coat and roast (kinda like “Shake and Bake” from Talladega Nights: The Ballad of Ricky Bobby). Easy enough, right?
The carrots have a slight sweetness to them, and the citrus really adds a nice bit of acid to counter that. And then there’s the ginger. That rounds out the dish with a little extra pop that’s a perfect ending.
These carrots will liven up your plate with almost no effort whatsoever. To me that’s one of the best ways to get a weeknight meal on the table. It’s also handy when you’re hosting a holiday. Easy and delicious! What could be better than that?
Tell Me What You Think
As always, I’d love to hear your thoughts on these Orange Roasted Carrots if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Orange Roasted Carrots
Ingredients
- Juice from 1 large orange about 4 Tbsp.
- 2 Tbsp. olive oil
- 1 Tbsp. grated or powder ginger
- 1 bunch carrots (about 10–14) trimmed and cleaned
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Add orange juice, olive oil, ginger and salt to a medium-sized bowl and mix.
- Arrange carrots in one layer on small, high-edged baking sheet. Pour liquid over them and toss to coat. Add salt and pepper at your discretion.
- Bake for 20 minutes or until the carrots are soft, re-tossing the carrots every 5 minutes to ensure they're coated and not dry. Serve immediately.
Notes
Nutrition
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