Roast Gingered Carrots



Today I made dinner for my friend Nancy who had hand surgery.  If you have any trouble with your hands you certainly can’t cook, but you feel well enough to eat.  That merits a delivered meal in my book.  Since it is still the healthy eating season, until the Super Bowl tomorrow when all diets go out the window, I tried to make her something she would not curse me for when she got on the scale.


One of the items I made was roast-gingered carrots.  Russ had our friend and neighbor Cliff over for a meeting while I was cooking and he just e-mailed me a request for the recipe since he said he has never had great luck roasting carrots.  Killing many birds with one stone and giving the recipe here.


2 pounds of Carrots – sounds like a lot but these are so addictive it might just be enough for 3 people

1 T. butter

1 inch of fresh Ginger root- peeled and frozen is easiest

Salt and pepper


Preheat the oven to 400 degrees.  I use a convection oven so you might need to add a few minutes to your cooking time if you do not.


Peel the carrots and cut off the ends.  Cut the carrots in half to have a skinny end and a fat end.


Cover a cookie sheet with foil and spray with Pam.  Place the fat end carrots on the foil and spray the carrots with a light dusting of pam.  Place in the oven and cook for ten minutes.  Add the skinny carrots and spray them with Pam and put back in the oven for another 20 minutes.


The side of the carrot touching the foil should start to get brown and you may want to turn the carrots part of the way through roasting.


When the carrots are tender and lightly brown take the pan out of the oven and rub a little butter over then.


Take your peel ginger root – I keep mine in the freezer and that makes this next step easier.  Using a micro plane grate the ginger liberally all over the carrots.  Salt and pepper and serve.  They are good cold, hot or room temp.  Actually they are really like candy so give them to your kids too.

Coriander & Tangerine Roast Carrots


It’s a crazy day, workout, haircut, Food Bank meeting in Raleigh, back to Durham with my friend Hayward making the drive with me, pick up at school, back to Raleigh for another Food Bank meeting and then a reception for my group of Non-profit Harvard attendees.  That does not leave much time to write so I’m giving you this easy recipe I made two nights ago, perfect for the cold weather.


2 Pounds of Carrots – peeled, and cut into strips

1/3 cup of tangerine juice

1 t. ground coriander – toasted

Handful of cilantro


Preheat oven to 400º.  Spray baking dish with Pam and place carrots in, no more than 2 carrot layer high.  Mix the juice and the ground coriander together and pour over the carrots.  Sprinkle with salt and pepper.  Roast in oven for 30 minutes or until starting to get soft.


Chop cilantro and sprinkle on top.  Good served cold or hot.

Too Many Tomatoes Summer Soup

My first disclaimer is that I don’t have too many tomatoes despite the beautiful plants I have.  There are a bunch of stupid squirrels who come and eat a bite out of each tomato and after deciding they don’t like that one they move on to the next one to see if it is better. UGH!!  My next recipe might be low fat squirrel stew if I could just catch one.

Anyway, this is an easy soup that is good hot or cold.  It really is easy if you have a stick blender.  You can use a regular blender or food processor, but go to Target and get a stick blender and you will have so much less washing up to do because of it.

I am going to give you the recipe in a ratio so you can make any amount you want.  The base recipe is enough for about two servings so at least double it.

1 big yellow onion – peeled and quartered

2 Tomatoes – stemmed and quartered

2 Carrots – peeled

1 cup of chicken or vegetable stock

1 T. Pesto

Salt and Pepper

Preheat the oven to 400º.  Line a jelly roll pan with foil and spray with pam.  Put the onions and the carrots on the foil and place the pan in the oven for 15 minutes.  Add the tomatoes to the pan and continue cooking in the oven for 45 more minutes.

Dump all the vegetables from the pan into a stockpot and add the stock and bring to a boil.  Reduce to simmer for 10 minutes.  Using a stick blender, whirl everything up until pureed or pour everything in a blend and let it do its thing.  Add the pesto and salt and pepper to taste.  Summer in a cup and hardly a calorie in sight.