Every once in a while I like to share a super-easy side dish I can throw 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?
What I love about this is that the carrots already have a slight sweetness to them and the orange flavor accentuates that, but not too much. It would actually make a nice companion for the broccoli recipe, so if you’re feeling ambitious you could mix both and put them on the same baking sheet for not one but two awesome sides.
These carrots will liven up your plate with almost no effort whatsoever. And you can use whatever carrots you like. I saw these beautiful rainbow carrots at my local market and thought they’d not only look good, but taste great, too, and each color is subtly different in flavor (or maybe that’s just my brain playing tricks on me…).
I hope you enjoy this recipe! And please share it through the social media buttons below if you’re a fan.
Happy (and easy) eating!
Orange Roasted Carrots
- Juice from 1 large orange about 4 Tbsp.
- 2 Tbsp. olive oil
- 1 Tbsp. grated or powder ginger
- ½ tsp. salt
- 6 to 8 carrots trimmed and cleaned
- 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.
- Cover the carrots with foil and bake for 10 minutes. Remove foil and rotate the carrots so they don’t burn on the bottom, and cook for another 10 minutes or until soft. Remove foil and serve.