Welcome to the #hANNEmaiden! Formerly Your Kind of Salad.
Same goofy content, updated name and look – thanks for staying with me!
Timing hasn’t always been my strong suite; and I know that a week after Thanksgiving, a carrot recipe may seem….tired? Well, I hope you aren’t tuber vegetable bored because I whipped these these up a last week in a fit of cleaning out the fridge and fell in a deep, mad crazy love with them.
Tons of fresh garlic and ginger, spicy grainy mustard plus smooth sweet honey – seriously, a perfect side dish in my opinion. Or #putaneggonit and call it dinner.
Ginger Garlic Roasted Carrots
Serves 4 ~
2 lbs carrots (I prefer real carrots to baby carrots here)
2″ pice of fresh ginger, peeled
4 garlic cloves
2 tbs grainy dijon mustard
2 tbs vegetable broth or orange juice (plus more for basting)
2 tbs honey
sea salt & black pepper to taste
Pre-heat oven to 350. Spray a shallow baking dish with cooking spray. Trim and peel carrots, ginger and garlic. Chop carrots into 1″ coins. Add to baking dish. Mince garlic and ginger, add to a small bowl. Stir in mustard, honey, broth or OJ (I prefer this less sweet so broth does the trick for me, but orange juice would add just a bit more sweetness).
Whisk briskly until combined. Taste here. Add sea salt/black pepper to taste. Pour cover carrots in baking dish and combine thoroughly. If you can wait, allow carrots to marinate for about 30 minutes in sauce. Bake for 45 minutes or until carrots are fork-tender. You may need to baste with additional OJ or broth if the carrots start to stick. Serves 4.I want to drink this sauce, that is all.