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Home » Side dishes & Salads » Roasted carrots with fresh ginger and orange

Roasted carrots with fresh ginger and orange

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A touch of warming spice and a dash of orange zest make these simple roasted carrots a perfect autumn or winter side dish. Delicious!

I love roasted vegetables.  They are a regular feature on our dinner table. We enjoy things like carrots, beetroots, parsnips, butternut squash and pumpkin in the autumn and winter, and then aubergines, courgettes (zucchini), peppers, tomatoes, shallots and more in the summer.

As well as being a terrific method for cooking familiar vegetables, roasting is also a great way to cook some of the more unusual things that turn up in our organic veg box from time to time. Swede, celeriac, salsify, Jerusalem artichokes… all delicious after roasting!

Pile of vegetables.

On this page...

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  • Roasted carrots – Easy and delicious
  • Low stress side dish
  • Roasted carrots – spice them up!
  • Just add ginger
  • Orange you glad you did?!
  • Roasted carrots
  • Roasted carrots with fresh ginger and orange
  • More roasted vegetable recipes

Roasted carrots – Easy and delicious

Roasted vegetables are so simple to make, and so tasty! Roasting concentrates the vegetables’ natural flavours, as water evaporates from the food as it cooks. This means each mouthful is a deeply flavoursome experience.

Roasting also produces glorious maillard-reaction caramelisation on the surface of the vegetables – another reason why they’re just so delicious. And let’s face it, a generous glug of oil always helps the taste along too. Fat = flavour after all!

roasted carrots with orange and ginger.

Low stress side dish

I also love that I can prepare the veg and then pop them in the oven and almost forget about them! You don’t have to keep an eye on them to check that they aren’t boiling over. You don’t need to keep poking them to see if they’re done. They can even sit in the oven for a while after they’re ‘ready’ and still be fine when you serve them up.

Roasting vegetables is a wonderful low-stress way to cook them, and the results are delicious!

Roasted carrots – spice them up!

Since we eat roasted vegetables pretty often, I like to  add different seasonings and spices, and experiment with new combinations, just to keep things interesting. Some experiments work better than others. We usually eat them anyway, but not always with complete enthusiasm…

Still, these roasted carrots with orange and ginger were definitely a success! Golden, caramelised, sweet and gently spicy, and such a gorgeous colour too – just look!

Roasted carrots with orange and ginger.

Just add ginger

I’m getting very enthusiastic about ginger at the moment – both fresh and dried. It seems to me to be a very autumnal, warming spice, and it goes beautifully with many of the vegetables of the season, like pumpkin, squash and root vegetables.

I use it to spice up my parsnip soup, for instance, in this gorgeous autumn slaw, and in these sticky baked aubergines & sweet potatoes. It adds a delicious spicy flavour and gentle heat whenever you use it. 

A piece of ginger root.

Orange you glad you did?!

As much as I love ginger, I felt it just wasn’t quite enough on its own. I considered a few different spices and seasonings alongside before settling on orange zest. The zest was a bit of a gamble, but I figured, how wrong could it go?! Ginger and orange work beautifully together and I couldn’t see a reason why they wouldn’t both be at home flavouring a delicious roasted carrot.

It was definitely worth the gamble, and I really like the way it turned out. Zesty, spicy and with just a hint of citrus. Delicious! 

roasted carrots with orange and ginger.

Roasted carrots

My daughter Kipper loves roasted carrots, whether they’re plain or fancy or spicy or whatever. She ate these almost to the exclusion of the rest of her dinner! As a result, we ate the whole batch of roasted carrots between the three of us, and would probably have eaten more, given the opportunity.

Serves 2-3? Or thereabouts.

A touch of warming spice and a dash of orange zest make these simple roasted carrots a perfect autumn or winter side dish. Delicious!

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📖 Recipe

Roasted carrots with orange and ginger.

Roasted carrots with fresh ginger and orange

Prevent your screen from going dark
A touch of warming spice and a dash of orange zest make these simple roasted carrots a perfect autumn or winter side dish.
4.75 from 4 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine Vegan, Vegetarian
Servings 2
Calories 258 kcal

Ingredients
 
 

  • 650 g carrots (approx 6 large carrots)
  • 2-3 tablespoon olive oil
  • 1-2 cm piece of root ginger
  • zest of half an orange

Instructions
 

  • Preheat the oven to 180°C (350°F).
  • Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
  • Peel and grate the root ginger and add to the carrots with the orange zest. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
  • Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Nutrition

Nutrition Facts
Roasted carrots with fresh ginger and orange
Amount per Serving
Calories
258
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
225
mg
10
%
Potassium
 
1047
mg
30
%
Carbohydrates
 
31
g
10
%
Fiber
 
9
g
38
%
Sugar
 
15
g
17
%
Protein
 
3
g
6
%
Vitamin A
 
54295
IU
1086
%
Vitamin C
 
19
mg
23
%
Calcium
 
108
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword carrot, ginger, orange
Tried this recipe?Let us know how it was!

More roasted vegetable recipes

Other delicious recipes for roasted vegetables include:

  • fabulously moreish garlic and parmesan roasted vegetables
  • wonderful all-in-one-pan roasted vegetable rice pilaf
  • showstopping roasted hasselback butternut squash
  • gloriously autumnal honey roasted root vegetables with apples
  • deliciously impressive whole roasted romanesco with zaatar

 

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Reader Interactions

Comments

  1. Bev

    November 29, 2020 at 1:45 pm

    Hi Helen can I do these and parsnips together as I’m trying to eat more veg but there’s a lot of veg I don’t like so trying to find ways of eating them. Thanks Bev

    Reply
    • Helen

      November 29, 2020 at 3:01 pm

      Hi Bev, I think this would be great with added parsnips! Please come back and tell us how it was if you give it a try.
      I always find it’s easier to eat more veg if you make them really tasty. Even just adding butter, salt and pepper to steamed greens can make them much yummier!
      All the best, Helen x.

      Reply
  2. Sue

    November 26, 2020 at 2:44 pm

    Can i make this ahead? If so, should i wait to toss with ginger and orange zest upon re-heat? Looks so delicious!!

    Reply
    • Helen

      November 26, 2020 at 2:53 pm

      Hi Sue. You can certainly make this ahead. Cook it as written, then reheat in the oven for about 20 minutes when you’re ready to eat. I hope you enjoy them! All the best, Helen.

      Reply
  3. Sean Smith

    August 31, 2017 at 8:47 am

    Carrots are full of vitamin and eating them frequently can keep us healthy. Thanks for your sharing and I never tried roasted carrots before but it seems yummy. I want to give it a try!

    Reply
    • Helen

      August 31, 2017 at 8:51 am

      Thanks Sean! I hope you enjoy them 😀

      Reply
  4. Wendy

    April 29, 2017 at 8:38 pm

    I will definitely be making this again! Delicious! I squeezed more orange juice over them when they came out of the oven. Thank you for a great recipe!

    Reply
  5. Sarah-Jane Laycock

    October 25, 2015 at 8:12 pm

    Delicious end result but what I love best is the simplicity of the recipe

    Reply
  6. lovethatglowblog

    October 23, 2015 at 8:00 am

    I love the idea of using ginger and orange. Great combo and one I never thought of beautiful. Very yummy sounding!

    Reply
  7. Jemma @ Celery and Cupcakes

    September 28, 2015 at 5:34 am

    What a great way to spice up such a staple vegetable.

    Reply
  8. Kavey

    September 27, 2015 at 9:59 am

    Lovely way to add extra flavour to a staple vegetable!

    Reply
    • Ann

      January 03, 2022 at 8:00 pm

      5 stars
      These are delicious! Can’t wait to make them again…easy. I also squeezed some orange juice on them once out of the oven…thanks for a simple, yummy recipe!

      Reply
      • Helen

        January 04, 2022 at 10:18 am

        Thanks Ann – so glad to hear you enjoyed this. The fresh juice sounds like a great addition 🙂

        Reply
  9. recipesfromapantry

    September 26, 2015 at 11:32 pm

    Three of my favourite things in one dish. Yes please.

    Reply
    • Helen

      September 27, 2015 at 6:48 am

      ?????
      Thanks!

      Reply
4.75 from 4 votes (3 ratings without comment)

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