Keep reading for the fast and easy recipe.
If working with smaller or "baby" carrots, then skip the peeling step and instead scrub them clean of any dirt. Baby carrots can be roasted whole; cut larger carrots into 3-inch-long, 1/2-inch-thick spears.
1 pound carrots, peeled, greens trimmed
4 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons peeled fresh ginger, minced or grated
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1/2 teaspoon kosher salt
- Preheat the oven to 400ºF. Spread the carrots out on a half-sheet pan, and drizzle with 2 tablespoons of oil, tossing to coat the carrots and pan thoroughly.
- Roast for 30-40 minutes, or until the carrots are tender and browned in spots, shaking the pan halfway through to ensure even browning on the carrots.
- Meanwhile, place the ginger, scallions, garlic, and salt in a small heatproof bowl. Heat the remaining 2 tablespoons of oil until it starts to smoke, and then carefully pour it over the aromatics; mix well. Lightly smash the aromatics against the side of the bowl with a wooden spoon to release their flavor, and then drizzle the scallion-ginger oil over the carrots.
- Side Dishes, Vegetables