Simple Oven Roasted Ginger Carrots

5 from 1 vote

These fork-tender oven roasted ginger carrots are the perfect side dish for everyday dinner and fancy enough for the holidays. The fresh ginger, shallot, garlic and tarragon give these carrots the most cozy comfort flavors, pure perfection.

Easy recipe to prep ahead - see blog post for tips.

Prep Time10

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: side dish, vegetarian, carrots, holidays

Servings:

Calories: 79kcal

Ingredients

2 lbs Carrots
1 bunch Fresh Parsley
1 Shallot -thinly sliced
3 cloves Garlic - peeled and thinly sliced
1 TBSP Fresh Ginger - grated
1 TBSP Fresh or dry Tarragon
¼ tsp Salt
2 cups Vegetable or Chicken Stock
½ Lemon

Instructions

Preheat your oven to 400F.
In a casserole dish (about 9x13) add your carrots (you can skip peeling).
2 lbs Carrots
Add in the fresh parsley, top your carrots with the shallot, garlic, ginger, tarragon and salt.
1 bunch Fresh Parsley, 1 Shallot -thinly sliced, 3 cloves Garlic - peeled and thinly sliced, 1 TBSP Fresh Ginger - grated, 1 TBSP Fresh or dry Tarragon, ¼ tsp Salt
Pour in your stock, just enough to cover the bottom layer of carrots. If you're using smaller or cut carrots you may not use the entire 2 cups.
2 cups Vegetable or Chicken Stock
Cover with foil and roast at 400F for 40 minutes.
Cooking time will vary if you have smaller or cut carrots.
Before serving, squeeze some fresh lemon juice over the carrots.
½ Lemon

Nutrition