Roasted Honey-Ginger Carrots

  By willyk  

March 22, 2018

Carrots are high in vitamin A and many other nutrients. Snack them raw, have them in your salad, as carrot soup or even carrot juice. But beside all that carrots are the perfect lunch or dinner vegetables. In this recipe we roasted them to keep nutrients and crunch and we added some honey-ginger flavor for more fun. 🙂

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 2 servings


1Prepare your cutting board with a non-slip surface. Make sure your carrots are bright in color, with no brown spots, and don't feel "rubbery". Please wash and dry them before you cut them. Preheat the oven to 350 degrees. (Please have an adult help you with that).

2With a vegetable peeler peel the carrots. Remove the peel from the cutting board.

3Our goal is to cut carrots strips. To do that cut the carrots in smaller pieces, then cut those pieces in half (the long way) and then in half again.

4When all of your carrots sticks are cut, put the carrots into a bowl and set aside.

5Now get your other items ready and set them up in front of you. Once you do pour the honey, the oil and the seasoning over the carrots and, with a kitchen spoon...

6...mix it all together.

7Prepare the baking tray with baking paper (wax/non-stick) and lay the carrots across. It's ok if they slightly touch, but please don't stack them or they won't roast evenly. Put the tray into the preheated oven and set the timer to 30 min.

8Once the timer goes off your perfectly roasted carrots are done. Just scoop them onto a plate and head to the dinner table. But don't be surprised if everybody reaches for them. They are so yummy!

9Enjoy your dinner 🙂


3 medium-sized carrots

3 tbsp honey

2 tbsp olive oil

1 tsp ginger (powder)

1/2 tsp salt

1/4 tsp white pepper


1 cutting board + chef knife

1 vegetable peeler

1 medium-size bowl

1 kitchen spoon

1 medium-size baking tray + paper

Additional Recipe Notes

Roasting your vegetables instead of cooking them in water will keep a lot more flavor and nutrition inside of them. And because they won't get soggy you can use them for a salad or a sandwich the next day.


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