Orange Ginger Roasted Carrots

Orange Ginger Roasted Carrots

Who’s ready for spring? Easter? Outdoor picnics, and colorful produce? This is great for Easter, or anytime you want an easy, colorful side, and so much better than those bland cooked carrots from my childhood. (I could make a joke here about every bunny loving them, but I won’t do that to you.) 

Ingredients

1 Large Orange, Unpeeled

12 oz (or so) Carrots

2 T Olive Oil

2 Garlic Cloves (unpeeled)

6 Thyme Sprigs

1 t Ground Ginger

1/8 t Kosher Salt

Dusting of Cayenne Pepper (optional)

Drizzle of Honey

Cut your unpeeled orange in half. Cut one half into thin slices; toss with carrots, olive oil, garlic cloves, thyme sprigs, ground ginger,  and 1/8 tsp. kosher salt on a baking sheet. Dust with cayenne and drizzle with honey.

Roast at 450°F 15 minutes, stirring once. Turn on broiler; broil 2 minutes. Discard thyme. Peel garlic; place garlic and carrots on a platter.

Squeeze remaining orange half over carrots. Sprinkle with 1/4 tsp. kosher salt.

(I use Jennifer Fisher Spicy Salt on this, and everything. It’s unreasonably delicious, and just adds something special. Not paid, just a fan.)