Rainbow carrots are roasted in a flavorful glaze with maple syrup, orange juice, and freshly-grated ginger.
Course Side Dish
Cuisine gluten-free, vegan, vegetarian
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 3people
Calories 128kcal
Author Stephanie McKercher, RDN
Equipment
Baking sheet
Oven
Ingredients
1poundrainbow carrotscleaned (1 bunch or about 6 medium)
2tablespoonsorange juice
1tablespoongrapeseed oilor cooking oil of choice
1tablespoonmaple syrup
1inch piecegingergrated (about 1 tablespoon)
¼ teaspoon salt
⅛teaspoon pepper
Instructions
Preheat oven to 450 degrees Fahrenheit and spread rainbow carrots on a baking sheet. Transfer to oven and cook 15 minutes, or until the bottoms turn golden brown.
In the meantime, whisk orange juice, grapeseed oil, maple syrup, and ginger.
Once carrots have cooked 15 minutes, remove the baking sheet from the oven and pour half of the orange juice mixture over the carrots. Stir until evenly coated and return the baking sheet to the oven. Cook 15 additional minutes, or until the carrots are tender and browned on the edges.
Transfer cooked carrots to a serving dish. Pour the remaining orange juice mixture over the carrots and sprinkle with salt and pepper before serving.
Notes
Storage: Store roasted carrots in an airtight container and refrigerate for up to five days.
Reheating: To reheat, spread carrots on a baking sheet, drizzle with a little more oil, and roast in a 450º F oven for about 5 minutes, or until warm.