Rainbow carrots are roasted in a flavorful glaze with maple syrup, orange juice, and freshly-grated ginger.
Course Side Dish
Cuisine gluten-free, Holiday, vegan
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Stephanie McKercher, RDN
riimed baking sheet
1poundrainbow carrots,cleaned (1 bunch or about 6 medium)
1tablespoongrapeseed oilor cooking oil of choice
1inchpiece of ginger root,grated (about 1 tablespoon)
Salt and pepper
Preheat oven to 450 degrees Fahrenheit and spread rainbow carrots on a rimmed baking sheet. Place pan on center rack of 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 glaze over the carrots and sprinkle with salt and pepper before serving.
Store roasted rainbow carrots in an airtight container and refrigerate for up to five days. To reheat, spread on a baking sheet, drizzle with a little more oil, and roast in a 450º F oven for about 5 minutes. Substitute regular orange carrots if you don't have rainbow carrots.
This recipe originally appeared on GratefulGrazer.com.