Ultrasimple roasted carrots dressed in naught but a drizzle of olive oil, salt, and pepper are a perennial favorite in my household, but let's face it: too much of anything gets old fast, no matter how delightful. Not quite ready to abandon the idea completely — I relish in how fuss-free carrots are to prep, their relatively long
shelf crisper life and adore their earthy, slightly sweet flavor — I made a quick Internet search for a new variation on this old favorite.
Thankfully, this recipe from Mark Bittman delivers. I suspect that I'll be devouring this zingy, vibrant, pared-down side until I'm as sick of it as its predecessor (a mark of a good recipe, in my book).
Keep reading for the fast and easy recipe.
Adapted from Mark Bittman
Roasted Carrots With Scallion-Ginger Glaze
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.