ROASTED CARROTS WITH GINGER AND SESAME OIL

This has to be my all-time favorite recipe for roasted carrots. It combines the natural sweetness of carrots with the warm, aromatic notes of ginger and the rich, nutty flavor of sesame oil. This simple yet sophisticated recipe transforms humble carrots into a savory side dish that will elevate any meal. The roasting process enhances the carrots’ natural sweetness, while the ginger adds a subtle kick and the sesame oil provides an exquisite depth of flavor. Altogether it’s the harmonious blend of tastes and textures that make these roasted carrots with ginger and sesame oil a perfect addition to any meal.

Why You’ll Love These Roasted Carrots

• It’s quick and easy to make.
• It has lots of flavor. The sesame oil brings a touch of nuttiness to the carrots while the ginger adds a bit of zing.
• The carrots can be prepped ahead of time and stored until ready to bake.

What Ingredients Do I Need

You will only need a few ingredients to make these roasted carrots.

• Carrots
• Fresh ginger
• Sesame oil
• Flaky sea salt – I used Maldon salt but you could use Fleur de Sel or any other flaky sea salt.
• Parsley – To garnish (optional)

How To Make These Roasted Carrots

• Peel ginger – Use a small spoon to peel the skin from the ginger.
• Chop ginger – Chop ginger into fine pieces.
• Mix oil and ginger – In a small bowl, add the chopped ginger to the sesame oil and allow to sit for 10 minutes.

• Peel carrots – Use a peeler or small knife to remove the peel.
• Cut carrots – Sice carrots in half lengthwise trying to keep some green on both halves for a prettier look.

• Add oil to carrots – Pour the oil and ginger mixture over the carrots and mix them well to coat the carrots fully. Sprinkle generously with the sea salt and roast the carrots cut side down for 6 -8 minutes. Turn the carrots so they are cut side up and continue roasting for another 6 -7 minutes or just until a fork easily pierces the carrots but they are not mushy.

• Garnish – Sprinkle the carrots with fresh chopped parsley if using and a little more sea salt and serve.

Recipe Tips and Tricks For Success

• Allow the ginger and sesame oil mixture to sit for a few minutes to allow the oil to fully absorb the ginger flavor.
• Don’t overcook the carrots. They will continue to cook for a minute or two when after they come out of the oven so it’s best to take them out 1 minute or two early.

Recipe Variations

This recipe has so few ingredients I wouldn’t want to swap any of them out. However, feel free to use rainbow (or multi-colored) carrots in place of regular carrots. And while I love these carrots with flaky sea salt, if you don’t have any on hand just use whatever salt you have.

How Many Servings Will This Recipe Make

This recipe will make enough roasted carrots to feed about 4 people but if you’re cooking for a crowd it can easily be doubled or even tripled. Feel free to customize the quantity to suit your needs.

Storage Tips

These really are best eaten right away as they will get mushy if they’re reheated. That being said, if you find yourself with leftovers they can be stored in a covered container in the fridge for a couple of days.

FREQUENTLY ASKED QUESTIONS;

Can you cut carrots ahead of time for roasting? Yes! You can peel and chop carrots up to 3 days in advance of cooking. Just store them in water in a sealed plastic bag or container in the fridge until you're ready to roast them.

Should I cover vegetable with foil when roasting? For best results you want to roast vegetable uncovered. Covering them will result in them steaming and not browning.

Do you peel carrots when roasting? To peel or not peel is a personal choice. Personally I like to peel my carrots before roasting however it's perfectly fine to roast them with the peel on. Just make sure to wash them well before hand. 

Roasted Carrots with Ginger & Sesame Oil

An easy and quick recipe for roasted carrots with a nutty ginger flavor.

www.comfortandpeasant.com

5 from 8 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 4

Equipment

• 1 Sheet pan

Ingredients

  

• 1 bunch carrots
• 2.54 cm (1") piece of ginger
• 18 g (4 tsp) sesame oil
• 5 g (2 tsp) Flaky salt (Maldon or Fleur de Sel)
• (1 tbsp) fresh parsley, chopped (optional)

Instructions

 

• Preheat oven to 218 Celsius (425F).
• Trim the green tops of the carrots down to about 2.5cm (1"). Peel the carrots and cut them in half lengthwise trying to keep a bit of green on each half.
  
• Using a small spoon remove the skin from the ginger. Finely chop the ginger.
  
• Add the sesame oil to a small bowl and add the chopped ginger. Allow to sit for 10 minutes for the flavors to meld.
  
• Place the carrots on a baking sheet and coat well with the oil & ginger mix. Sprinkle with the sea salt and roast cut side down for 6 – 8 minutes before turning the carrots and roasting for another 6 -7 minutes or until a fork pierces easily. Do not overcook.
  
• To serve, sprinkle with parsley and a little more sea salt as desired.

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword carrots, Easy, fall, ginger, quick, sesame oil, winter

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And if you’re looking for more easy and quick vegetable recipes check out my Crispy Air Fyrer Broccoli or my favorite Roasted Asparagus.