Bright Carrots

READY IN: 35mins
Recipe by treehuggingmom

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.

Top Review by Karen Elizabeth

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

Ingredients Nutrition


  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.

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