Roasted Carrots, Beets and Oranges with Sweet Ginger Glaze

House Chef Abbie Leeson USA
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Serves 6
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You can’t go wrong with this easy, colorful side, or make ahead and pack along for that perfect picnic salad. Travels well.

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Heat a pot of water to boiling. Preheat oven to 425°F (220°C).
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Cut carrots into diagonal slices about 1/4-inch (1/2cm) thick. Cut beets into wedges about the same thickness as the carrots.
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Par-boil carrots for 5 minutes. Remove with a slotted spoon and drain in a colander. Add beets to the water and boil for 5 minutes; drain. See it
Place carrots and beets without crowding in one or two large roasting pans or sheet pans. Drizzle lightly with olive oil and season generously with salt and pepper. Roast 5 minutes.
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Remove from oven. Drizzle with Ginger Syrup. Roast additional 15-20 minutes or until vegetables are tender and glazed.
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Meanwhile, finely grate the orange zest. Slice rind from orange and cut into segments.
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Transfer vegetables to a serving bowl. Add orange zest and segments; stir gently to combine. Sprinkle with Crystallized Ginger, sesame seeds and cilantro. Serve warm or room temperature. See it
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