These extra gingery roasted rainbow carrots are soon to be your favorite veggie recipe! Drizzled with a sweet and spicy maple ginger sauce makes these the perfect side to any holiday dinner!
It’s almost Thanksgiving!!
Seriously though. On one hand, it feels like it’s long overdue, but on the other, it feel like Halloween was literally 6 hours ago. So completely torn, but homegirl is ready for stuffing and a glass of Pinot so BRING IT ON!
But not before we get to the other best part of the month…Recipe Redux time!
Here’s what this month’s theme entailed:
Naturally Colored Holiday Treats and Trimmings
Holiday feast season is upon us. But there’s lots of room on the table for brightly-colored, nutritious foods. Show us your sweet or savory, naturally-colored/naturally-dyed holiday fare.
If you’re asking me, I prefer to keep my artificial coloring in my hair, not in my food. Luckily, the world is filled to the brim with naturally vibrant gems to feast on with the eyes AND your chompers. Much like these beauties.
Of course I would get after the carrots. 😉 I honestly don’t cook much with the rainbow carrots, but hey it’s the holidays so it’s time to break out the fine china of carrots for the occasion.
And I love ginger. LOVE it. I could easily go to town on a bag of the crystallized stuff, and am curious to whether I would have the biggest stomach ache or the complete opposite at the end. I’ll spare my stomach this one, and stick to normal people portions…for now.
I could also probably eat an entire tray of roasted carrots, which I know would send me to keel over and die mode if I did. They get even more addictingly sweet when baked crispy in the oven, and combined with spicy ginger…DEAD. It’s best I stick to making this dish when shared with company.
These are super duper easy to make in case you need a last minute, impress your Food Network watching in-laws kinda dish for the holidays. Ina ain’t got nothing on you.
- If you can’t find rainbow carrots, orange carrots would work just fine. You could also do a mix of carrots and parsnips.
- No fresh ginger? Opt for ground. Just use 1/2 teaspoon instead.
- Honey is also a great flavor pairing with these carrots, and can be used in place of the maple syrup.
- 2 lbs rainbow carrots
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon maple syrup
- 2 teaspoons warm water
- 1 teaspoon fresh ground ginger
- 1 tablespoon crystalized ginger, finely chopped
- fresh parsley
- Preheat oven to 400 degrees.
- Place carrots on an large baking sheet.
- Drizzle with olive oil, salt, and pepper, and toss to coat.
- Bake in oven 35-40 minutes, tossing once halfway through until carrots are tender but firm.
- In a small bowl, combine maple syrup, water, ground ginger, and crystalized ginger.
- Transfer carrots to serving tray, and drizzle with maple mixture.
- Top with fresh parsley to garnish.
In need of some more last-minute holiday recipes? Find more ideas below!
Make it a great day!
What’s your favorite Thanksgiving side?
Spicy or sweet?