The secret ingredient? Kombucha!
When I head to the market, especially these days, I try to have a list or at least a pretty good idea of what meals I am shopping for, a plan! However, sometimes we find something beautiful and need a little course correction.
I was looking for some fresh broccoli, and I spotted some beautiful baby carrots, tops and all. They looked really inviting. I also found some lovely deep-red blood oranges and an idea began to form. Since I love both these ingredients roasted, and I love orange with carrots, they seemed perfect sidekicks for a side dish.
Don’t you love a secret ingredient?
The special ingredient in the dish ended up being a ginger kombucha that I love. It was sitting in the refrigerator asking me to use it with the others and I thought it might add a little zing, and I knew I probably would not get enough juice from the last orange to create the sauce I envisioned.
This is an easy dish to make, one sauce that comes together quickly and is used as both the roasting marinade and the finish sauce. The kombucha, a fermented tea, definitely adds a lovely flavor, but even if you don’t care for the beverage straight up, this doesn’t scream KOMBUCHA, but adds a subtle little something. The ginger adds a lot of flavor to the dish, and the kombucha I used had a ginger flavor as well.
If you can’t find the young carrot or the blood oranges, you can use whatever carrots or oranges you have. You can also substitute honey or agave for the maple syrup, and flat leafed parsley for the carrot tops.
The carrots come out beautifully roasted, with crispy little bits. The roasted orange slices are delicious, a little sweet and a little bitter. We liked this so much, we’re making it for Easter dinner!
Roasted Carrots with Blood Oranges
- 1 lb. carrots, with tops if possible
- 3 blood oranges, divided
- 2/3 cup kombucha (ginger)
- 1-inch knob fresh ginger, grated
- 1/3 cup maple syrup
- ¼ cup extra virgin olive oil
- 1 clove garlic, crushed
- Carrot tops or fresh flat-leafed parsley
- Salt and pepper
Preheat oven to 450. Line a baking sheet with parchment or brush with oil.
Scrub the carrots and pat dry. No need to peel them. Cut off the greens and reserve. If the carrots are new and small, leave them whole. If they are big and fat, cut them lengthwise into halves or quarters.
Scrub two of the oranges and slice thinly, about six slices per orange. Zest the third orange and set the zest aside in a small bowl along with the kombucha. Juice the orange and add to the bowl. You will want about 1/3 cup of juice for a total of 1 cup liquid.
Grate the ginger, crush the garlic, and add them along with the maple syrup and olive oil to the orange zest. Mix everything together well and place half, about a half cup, in a small saucepan.
Place the rest of the sauce in a large bowl and add the carrots and orange slices. Coat them well and place on the baking sheet. Add any left-over sauce to the pan with the rest of it.
Roast for 20 minutes, turn, and roast another 20 minutes. They may be done, or they may need a few more minutes.
While the carrots and oranges are cooking, bring the sauce to a boil and simmer until reduced to half and thickened.
When ready to plate, finely mince some of the carrot tops and add about a tablespoon to the thickened sauce.
Plate the carrots and oranges and drizzle with the sauce. Garnish with a sprinkling of carrot tops. You can leave all the oranges whole, or slice some of the up into smaller bits. I like it both ways.
© Copyright 2021– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post. The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch No Kid Hungry Hunger Free Vermont Kiss the Ground
What a lovely idea – adding kombucha to carrots, especially with those blood oranges this sounds incredible!
Thank you Nigella! I was surprised at how delicious this was, and I’m keeping the kombucha in mind for other uses!
Thank you so much! I certainly will use the kombucha again in other uses!
Thank you so much! The oranges were remarkable!
Thank you! I will use kombucha in many more recipes I think!
Interesting combinations of foods and flavors… and it all works!
Thank you Judith! It came together beautifully!
Blood orange and carrots….lovely combo.
Thank you! We were delighted how this turned out!
Thank you! They enjoy each other’s company.
Such a lovely dish and beautifully presented, dear Dorothy!
Thank you for stopping by, and for the lovely words. This will surely make an appearance on holiday buffets!
A dish fit for a king! 👑
Or an empress! Thank you!!!❤️
Hi Dorothy! This sounds amazing! I’ve never had roasted blood oranges- am definitely intrigued and can imagine the bursts of flavor. I thought of you last night when I opened a book I borrowed through ILL- and what ho! Saw the elegant embossed stamp/seal of the Rockingham Free Library in BF. I love that kind of thing.
Thank you Nancy. The blood oranges are so delicious roasted, a little bitter, a little sweet, and even the husband loved them! I love that you found the book with the Rockingham seal! As former chairman of the library board, it is wonderful to know how well traveled is our seal! The building is the Rockingham Meeting House, a national landmark that is open for tours every summer, well at least I hope it will be open again this year!
Dorothy, At first I was confused by your comment, as I thought you meant the library was in the Meeting House 🥴 and I needed to Google the library in BF to assuage my brain panic!! I remembered the library as a beautiful Carnegie Library- glad to see my mind hasn’t forgotten that:) Then I peered more closely at the seal and now I see the building imprint of the Meeting House. (I couldn’t see it by the bedside lamp) When I lived in Perkinsville (I was the Director of Music at First Congregational in Springfield) I used to pass that building on my way to wherever. It’s so beautiful! I never was inside, nor did I explore the intriguing gravestones in the cemetery; those images popped up in the Google search. Someday when we come back down that way we’ll be sure to go. BTW, if you like mysteries, this book I got is pretty well written. When Fletcher Free returns it to Rockingham Free, you can read it if you haven’t already: The Sixth Lamentation by William Brodrick
PS- did you ever get the replacement egg cup?
Yes, the library is beautiful and very much updated while keeping the beauty of the original building.
The Meeting House is a great site, and the graveyard is mesmerizing. Years ago, a group of us writers created a play to celebrate the town’s 250th founding anniversary. We wrote a “Spoon River Anthology” type of play, and performed it at the Meeting House. It was really lots of fun, an we managed to create a lovely profile of our community and its history told through these spirit voices.
Yes, I got the egg cup! It is in perfect condition and waiting for the grandchildren to use once we can have breakfasts together again –– soon!
I’ll look for the book! Best, Dorothy ❤️
I’ve never had carrots with orange, this sounds wonderful! I have a bunch of carrots with tops and blood oranges, now all I need is the ginger and kombucha. Beautiful dish Dorothy!
Thank you!!! Sounds like you are ready to make this lovely dish! Good luck!
This looks so pretty and tasty! Your addition of kombucha in the marinade is brilliant. Will definitely keep it in mind! 🙂
Thank you Ronit! I’ve used so many other beverages and juices in dishes, but never occurred to me to use the kombucha before. I felt like I could actually see the lightbulb over my head!
I can see why! 🙂
Thank you! It is beautiful to look at, stimulates the appetite!
Thank you Sherry! One of my new favorites!
This looks and sounds amazing!! I need to try this!
Thank you! It will make you smile!
oh wow! This is such a wonderful recipe! A great share and a worthwhile try… I haven’t tried it before but carrots and oranges sound great together ….I was wondering if you could check out my latest post. It was a little thing I was starting and I would love if you join in. Read through the post and let me know if you’re interested. Are you have to do in letting me know is to comment on any one of my posts with your email on which I would send the newsletter or you could contact with your email with the contact given in the post. Thank you so much and have a great day
What a great combination and I bet it tastes delicious.
Thanks Jovina! It really is a delicious combination of flavors.
Hi Dot, This recipe looks and sounds delicious, and when I go shopping, I will be picking up the ingredients. /Sounds like a great dish for Easter. Jan
Thank you! It really is delicious.
Hi Sis, This recipe sounds like a perfect side dish for Easter. Am going to try it soon. Jan
Thanks Jan! We’re going to make it for Easter for sure!
Oh wow this sounds wonderful – and looks delicious!
Thank you Christy! It’s a lovely combination.
Wow, love this—what a beautiful presentation! 🙂
Many thanks! They really do look as beautiful as they taste!
I am not really into kombucha but I like the sound of your carrot sauce/marinade. I might use that next time I roast some carrots. Thanks, Dorothy
Thanks for stopping by! I hope you enjoy the sauce!
Kombucha?? This is brilliant, Dorothy! It has tang like vinegar but also complex flavor. And I love the blood orange/carrot combo. As always, lovely presentation, too. I want to eat at your house!
I was amazed at myself for thinking of the kombucha! Now my brain is thinking of all sorts of uses for it! Always a place at the table, even if only a virtual one!
These look absolutely divine!!
Thank you so much! They will definitely be a part of the family gathering table.
I’ve really been enjoying blood oranges this year! What is that unique taste? To me, blood oranges taste more like red wine than red grapes do.
They have a much deeper flavor than a regular orange and they are so beautiful to look at. I think it is pretty impossible to cut one open and not smile!
Perfect for spring and in time for Easter. I’ll have to see if Blood Oranges are still available now. You’re right — this is eye candy!
Thank you! We’re definitely having it for Easter this year! So delicious.
This looks so pretty!
Thank you Julie, they were really pretty to look at and I’m making them again for Easter dinner.
These look lovely. And delish!
Thank you! They were so good, I made them again for Easter!
Thank you! They really were beautiful to behold!
Comments are closed.