Recipes
Roasted Carrots, Beets and Oranges with Sweet Ginger Glaze
You can’t go wrong with this easy, colorful side, or make ahead and pack along for that perfect picnic salad. Travels well.
Directions
Heat a pot of water to boiling. Preheat oven to 425°F (220°C).
See it
See it
Cut carrots into diagonal slices about 1/4-inch (1/2cm) thick. Cut beets into wedges about the same thickness as the carrots.
See it
See it
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.
See it
See it
Remove from oven. Drizzle with Ginger Syrup. Roast additional 15-20 minutes or until vegetables are tender and glazed.
See it
See it
Meanwhile, finely grate the orange zest. Slice rind from orange and cut into segments.
See it
See it
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
Our Chef
Why not try
Explore recipes
Roasted Butternut Squash and Ginger Soup with Cumin Spiced Yogurt and Chili Toasted Pepitas
Ultimate Chewy Ginger Snaps – ♥ Staff Favorite
Asian-Style Ginger Chicken Salad with Mango
Pineapple Ginger Smoothie
Turmeric-Ginger Shot
Ginger Lemongrass Mint Spritzer
Bottoms Up Dark and Stormy with Kaffir and Lemongrass
Bottoms Up Moscow Mule
Ginger Spice Pancakes
Candied Ginger Bacon
Dark and Stormy Cupcakes – ♥ Staff Favorite –Winner of The Ginger People Cook-Off
