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.