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5 from 1 vote

Citrus Roasted Carrots with Ginger

Course: Vegetable Side
Author: Susan Pridmore


  • 1 bunch of baby carrots about 5 inches long, and 1 inch in diameter at their tops
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter
  • 1 tablespoon grated ginger I used Gourmet Garden Lightly Dried Ginger
  • 1/4 teaspoon kosher salt


  • Preheat the oven to 400˚ F. Line a baking sheet with foil.
  • Slice off the tops from the carrots, peel them, and slice it half lengthwise.
  • Combine the remaining ingredients and warm enough to melt the butter. Place the carrots on the foil and form and pouch around them. Pour the the orange juice mixture over them and lightly close the foil around the carrots.
  • Roast for 15 minutes. Undo the foil, spread out the carrots, face down, and roast an additional 10 minutes. Serve warm.