Total Time
35mins
Prep 10 mins
Cook 25 mins

Fresh ginger root and lemon juice give a light, bright taste to the carrots. To make vegan, switch vegetable oil for the butter. Adapted from Washington Post 1997 recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 500 degrees, and put rack near bottom of oven.
  2. Cut carrots into 1/2-inch slices.
  3. Toss carrots and melted butter in a 12-by-2-inch roasting pan. Arrange the slices in the pan so they touch as little as possible. Roast 15 minutes.
  4. For the glaze: In a small bowl, combine juices, sugar, ginger, salt and cumin.
  5. Remove carrots from oven, pour the glaze over, and turn the slices over in the liquid. Roast 10 more minutes. Carrots should be easy to pierce with a sharp knife but still firm.
Most Helpful

5 5

I did adjust quantities to suit the two of us, and another time I would cut my carrots bigger, but the flavours were fabulous and I do like how I could pop them in the oven to cook while busy with other dishes, a fuss-free side!!! Thank you treehuggin', a lovely vegetable dish, much enjoyed, made for PAC Fall 2012