Roasted Baby Carrots with Pickled Ginger and Fresh Mint

Everyone in our family likes carrots, and Iโ€™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!

From the time I was a child watching Bugs Bunny munching on a carrot, I’ve loved this tasty root.

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 donโ€™t have baby carrots, simple trim up or cut your carrots to whatever size or shape you like.

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45 Comments Add yours

  1. Sheree says:

    Yummy, looks delicious

  2. NativeNM says:

    Roasted carrots are my favorite way to eat them. They look quite tasty with the pickled ginger!

    1. Thank you! The ginger really made them pop in a totally different way than using ground or even fresh ginger, which I have frequently used on carrots. The pickling was a great addition.

  3. Leslie Salmon says:

    This sounds delicious

    1. Thanks Leslie! They were pretty delicious!

  4. Suzassippi says:

    Thank you for the link to the nutrition article! While we all know carrots are good for us, it provided a more in-depth look at how good! Tasting good while doing good. I love the beautiful recipe; you are so creative with your fooding!

    1. Thank you so much my friend! Sally’s nutrition articles are phenomenal!

  5. capost2k says:

    Not only do you mention one of my all-time HEROes here, this looks delicious! My mother used to say I was a cross between a rabbit and a mouse because of my childhood love for raw or light braised vegetables and for cheese! ๐Ÿ˜‹
    Hmm, wonder about cheesy carrot recipes you may have?

    1. Bugs and I thank you! Well, I think a nice dusting of Parmesan on buttered carrots is a pretty perfect side dish!

  6. Such a beautiful presentation! I love roasted carrots!
    Jenna

    1. Thank you Jenna! They are awfully good!

  7. Amanda says:

    A delicious variation for a side dish, Dorothy.

    1. Thank you Amanda, it is really easy too, a plus for a weeknight!

  8. Nancy says:

    Well, Whatโ€™s Up Doc?
    Sorry I had to say it since you brought up Bugs Bunny! ๐Ÿ˜†๐Ÿฐ๐Ÿฅ•
    This is a fabulous presentation. I love roasted carrots but never thought about using the tops. Iโ€™ll be making these soon as it will be a hit with my better half.
    As for the mintโ€ฆ I have tons of it at the LakeHouse so when we get back this summerโ€ฆ Iโ€™ll add this to the recipe box. Creative you are my friend.

    1. Ha ha!
      Thank you for the kind words Nancy! I love using the carrot tops. They have a subtle carrot flavor, and tons of nutrition. I’ve added them to pestos, stir fries, salads, etc. Waste no, want not, as grandmother would say!

      1. Nancy says:

        Oh our Grandmothers sound the same. Did yours where a smock dress all day with an apron.

      2. She wore that apron al the time! I have no idea what her dresses actually looked like!

  9. Love this flavour combination! There’s nothing like munching on a carrot freshly pulled from the garden, or eating them perfectly cooked, with love, in the kitchen. Can’t wait to try this,

    1. Thank you! Kindred spirits. More than once, Iโ€™ve pulled a tasty carrot from the bed and munched it!

  10. I LOVE carrots so this looks delicious. I’ve never eaten a carrot I didn’t enjoy, and I grow them every summer.

  11. Carrots are too underrated, which is a real shame, as they are so nutritious and tasty. This is such a great way of preparing them! ๐Ÿ™‚

    1. I think they are one of the original superfoods, not just because they taste so good and are good for you, but also they are so versatile!

  12. Sowmya says:

    Vibrant and delicious roasted carrots Dorothy. Ginger and mint would definitely enhance the flavour and taste. Awesome ๐Ÿ‘

    1. Thank you so much! Ginger and mint are so good together! I’ve often used ground ginger with my carrots, but the pickled ginger adds a totally different element.

      1. Sowmya says:

        Pickled ginger sounds like an interesting addition to this dish. Definitely will add a zing to the dish

      2. Always looking for that little extra something!

  13. What a super way to use up “leftovers”, bravissima ! https://www.youtube.com/watch?v=PhkGK4ga-Gs

    1. Thank you! They were really good!

  14. BERNADETTE says:

    Using pickled ginger and mint is a wonderful idea. Thanks for sharing.

    1. Thanks! The ginger really livens them up! And at this time of year, as much as I love carrots I need to find ways to make them a little different!

  15. Ally Bean says:

    Pickled ginger? That’s new to me. The recipe sounds delicious.

    1. Thank you Ally. The carrots enjoyed the ginger too!

  16. nancyc says:

    This sounds like a great way to roast carrots! I’m not a big fan of raw carrots, but I love roasting them! ๐Ÿ™‚

    1. They are really transformed in the roasting. I like them raw as well, I’ll munch on one or dip it in hummus, and a grated carrot salad is a treat aroud here.

  17. CarolCooks2 says:

    Carrots one our favourite veggies and ginger and mint delightful combo ๐Ÿ‘Œ

    1. Thank you Carol, it’s a favorite combo of mine too!

  18. I usually donโ€™t like ginger but recently I have discovered that the combination of carrots and ginger is not bad at all ๐Ÿ˜‰ and then pickled ๐Ÿ˜‹โ€ฆI think must be a really interesting combination of flavors ๐Ÿ˜‰๐Ÿ˜‹

    1. My go-to quick carrots are usually ginger and lemon, but the pickled ginger was sitting in the refrigerator asking to be used and I’m glad I listened!

  19. Carla says:

    Gorgeous carrots! And fresh flavors too! ๐Ÿ’—๐ŸŒป

  20. Carolyn Page says:

    Who, but you, would have discovered this gorgeous recipe? Carrots are a fave of mine, Dorothy. Off to get some ‘pickled ginger’. Who knows; I may even make my own!
    xoxoxo

    1. Thank you Carolyn! It’s not hard to make your own and it tastes better! If you feel the urge to make some yourself: https://vintagekitchen.org/a-few-of-my-favorite-kitchen-things/ingredients/sourcing-ingredients/pickled-ginger/

      1. Carolyn Page says:

        I will definitely use this one! I’ve been looking online – Dorothy to the rescue.. Hahah…
        xoxoxo

  21. As delicious looking as Iโ€™m sure it is to eat!

    1. Thank you! They sure were tasty!

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