Everyone in our family likes carrots, and I’ve made them a hundred ways! Here’s 101!
This recipe of roasted carrots with a ginger mint topping is one of my favorites. Quick, easy, inexpensive, and you make use of the tops as well as the root, every inch of the healthful vegetable!
This recipe was actually born when I had some pickled ginger left over from sushi. I tossed it into my minted carrots and it was an instant hit. Love ginger with carrots and often use it, likewise mint and honey or maple. The tops of the carrots magnifies the carrot flavor, while the fresh mint enhances and complements it. Who could ask for anything more?
For more information on the remarkable carrot, cruise over to the Smorgasbord Blog Magazine one of my favorite sites. Nutritionist Sally Cronin has outlined everything you need to know about this lovely vegetable!
Roasted Baby Carrots with Pickled Ginger and Fresh Mint
- 1 small bunch baby carrots with tops
- 2 tbsp. butter or vegan butter
- 1 heaping tbsp. mint, finely minced
- 1 heaping tbsp. carrot tops, finely minced
- 1 heaping tbsp. pickled ginger, minced
- 1 tsp. honey
Preheat the oven to 450 degrees F. and place a rimmed baking sheet in to heat.
Scrub the carrots and cut the tops off. Place them on the heated sheet and drizzle with a little olive oil, rolling them to coat all sides. Roast until tender; this will vary according to the size of your carrots but between 8 and 10 minutes for most baby carrots. I like them just tender with the little root ends starting to crisp.
While they are roasting, combine the butter, mint, carrot tops, ginger, and honey, over low heat. Let the butter melt, then keep the mixture warm until the carrots are done.
When the carrots are done, pour the butter mixture over them and coat well.
Plate and serve.
Note: If you don’t have baby carrots, simple trim up or cut your carrots to whatever size or shape you like.
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