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Home » thanksgiving

The Best Roasted Carrots with Ginger and Honey

Published: Oct 4, 2017 · Modified: Sep 16, 2018 by Kit · This post may contain affiliate links · 7 Comments

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Wondering how to make the best roasted carrots? Add ginger, honey, and a dash of spice for delicious sweet and spicy carrots that you won't be able to stop eating.

I started making these roasted carrots this summer and have been making them about once a week since them. This is a great easy to prepare side dish that is anything but ordinary. Charles kept requesting that I make another batch and another batch, and he insisted that I add the carrots to my annual series of Thanksgiving recipes. I couldn't say no. This years Thanksgiving content is inspired by travel and global cuisine, and the ginger, paprika, and honey seasoning is a nod to Moroccan cuisine.

These carrots have a kick of spice that builds with each bite. The carrots start off sweet, and they end with a bit of heat. The carrots get their spicy heat from a combination of fresh ginger, smoked paprika, chili powder, and cayenne pepper. The honey helps to offset the heat and to highlight the natural sweetness of the carrots. You could easily tone down the spice level by just adding less spice and more honey.

I like to cook carrots for a long long time, until they are nearly caramelized in the honey. I let the carrots cook for about 90 minutes. I like to buy baby carrots and then chop them up, but you could opt to roast whole carrots instead. I just depends on the presentation you want - whole carrots can be so beautiful, there just weren't any particularly pretty carrots at the grocery store when I was shopping.

Just before serving the carrots I added some chopped pistachios on top. This was my sister's idea, and I liked how the pistachios added a bit of crunch to the carrots. You can prepare the carrots a day ahead, and reheat them on Thanksgiving. I do like to add a bit more melted butter to the carrots before reheating them in the oven, this helps to prevent them from drying out.

The Best Roasted Carrots with Ginger and Honey

Wondering how to make the best roasted carrots? Add ginger, honey, and a dash of spice for delicious sweet and spicy carrots that you won't be able to stop eating. 
Print Pin Rate

Ingredients

  • 1 ½ pounds Baby Carrots
  • ¼ cup Honey
  • 2 tablespoons Melted Butter
  • 1 tablespoon Freshly Grated Ginger
  • 1 tablespoon Lemon Juice
  • 1 ½ teaspoons Salt
  • ½ teaspoon Smoked Paprika
  • ¼ teaspoon Chili Powder
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Cayenne
  • 2 tablespoons Chopped Pistachios

Instructions

  • Heat your oven to 350 degrees.
  • Chop the carrots, and place them in a medium casserole dish.
  • Melt the butter in a small bowl, then whisk in the honey, salt, fresh ginger, lemon juice, smoked paprika, chili powder, ground ginger, and cayenne. Pour the mixture over the carrots, and stir to evenly coat the carrots.
  • Roast the carrots for at least an hour, and for up to 90 minutes.
  • Serve topped with the chopped pistachios.

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Roasted Carrots with Ginger and Honey | Wondering how to make the best roasted carrots? Add ginger, honey, and a dash of spice for delicious sweet and spicy carrots that you won't be able to stop eating.

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  • These Maple Pecan Sweet Potatoes are made with sliced sweet potatoes that are roasted in butter, salt, and maple syrup, which are topped with a butter, brown sugar, and pecan topping. It's a sweet and salty side dish perfect for Thanksgiving.
    Maple Pecan Sweet Potatoes

Comments

  1. Helen at the Lazy Gastronome says

    October 08, 2017 at 6:05 pm

    Thanks for sharing on the What's for Dinner link up - Would love it if you would comment there! And don't forget to visit a few other bloggers while you're there!
    Reply
  2. Heather to the Max says

    October 10, 2017 at 5:24 pm

    This is a very interesting recipe that I'm excited to try. We just moved to Costa Rica and the carrots here are HUGE so we'll need to chop them up a bit to get a beautiful presentation like yours. Good job!
    Reply
    • thekittchen says

      October 19, 2017 at 2:50 pm

      I love Costa Rica!! It is funny that carrots are so big there!
      Reply
  3. Miz Helen says

    October 15, 2017 at 3:17 pm

    I love the addition of the Ginger and Honey to these roasted carrots, they will be delicious. I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday. Have a great weekend and come back soon! Miz Helen
    Reply
    • thekittchen says

      October 19, 2017 at 2:51 pm

      Thanks! It's my new favorite recipe!
      Reply
  4. Miz Helen says

    October 20, 2017 at 2:47 pm

    Congratulations! Your post is featured on Full Plate Thursday this week & we have pinned it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate! Miz Helen
    Reply
    • thekittchen says

      October 21, 2017 at 1:42 am

      Thank you! I am so flattered!
      Reply

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