Description
Sweet, spicy, and perfectly caramelized—these plant-based ginger roasted carrots make vegetables the star of your dinner table. Easy, healthy, and packed with flavor!
Ingredients
- 2 lbs fresh carrots, peeled and cut into 2-inch diagonal pieces
- 2 tablespoons fresh ginger, finely grated (or 1 tsp ground ginger)
- 3 tablespoons pure maple syrup
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons fresh thyme leaves (or 1 tsp dried thyme)
- Optional: pinch of red pepper flakes
- Fresh lemon juice for finishing
Instructions
- Preheat oven to 425°F for proper caramelization.
- Peel carrots and cut into 2-inch diagonal pieces.
- In a large bowl, whisk together maple syrup, grated ginger, olive oil, salt, and pepper.
- Add carrots and toss until coated and glistening.
- Spread on a large baking sheet in a single layer; roast for 25–30 minutes, flipping once halfway through.
- Sprinkle with fresh thyme in the last 5 minutes of cooking.
- Finish with a squeeze of fresh lemon juice and serve immediately.
Notes
- Don’t skip the fresh ginger—it makes this dish incredible.
- Rainbow carrots look restaurant-fancy, but orange ones work perfectly.
- Keeps in the fridge for 4 days; reheat gently in a 350°F oven.
- Great cold in salads or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetable
- Method: Roast
- Cuisine: Plant-Based