Ginger Garlic Roasted Carrots
I love this recipe because it's easy, full of flavor, and will make your dinner guests think you went to a lot of trouble - when all you had to do was sprinkle some herbs and bake. Okay, so there is slightly more to it than that, but you get the gist: it's easy! Carrots are usually drowned in sugar at the Holiday table, stuffed into brown sugar syrups and caramelized, even though they're pretty sweet on their own. Our take on these gorgeous heirlooms is rather to add a little flavor and spice and let the carrot flavor shine through, 'cause cooked carrots are delicious and don't deserve to be smothered by sugar! The combination of fresh ginger and garlic adds a ton of savory, salty flavor and the fresh thyme just accents the combo. These would be perfect as a side dish at your Holiday gathering or as a quick addition to a normal Monday night meal - everyone will love them! Let's get cookin'.
1.5 lbs heirloom rainbow carrots (regular orange carrots work great, too!)
1-2 tablespoons olive OR coconut oil
6 cloves garlic, minced
2 teaspoons fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon ground pepper
fresh thyme, for garnish
Preheat oven to 425 degrees.
Wash the carrots and remove any green tops. Chop the larger carrots in half lengthwise, and lay the carrots on a lined baking sheet. Drizzle with the oil and sprinkle the garlic, ginger, salt and pepper over the top. Use your fingers to gently flip the carrots, covering them as evenly as possible in the oil and spices.
Bake for about 30 minutes, flipping about halfway through. Carrots are done when they are fork tender and beginning to brown. Remove from oven, sprinkle with fresh thyme, and serve immediately!
Leftovers can be reheated in a low-heat oven or a microwave, but are best enjoyed fresh. They will last, covered in the fridge, about a week.