Roasted Baby Carrots with Ginger

30th June, 2010: Posted by G.L. Pease in Sides, easy, vegetarian

This time of year, early summer, at least that what it seems to be here in California, the local farms are providing bunches of young carrots that are tender, sweet and wonderful, But, it’s not always easy to come up with fresh and delicious ways to present them.

Here’s a simple recipe that delivers wonderful results. The ginger and garlic are a delightful surprise, adding lively, spicy notes to the earthy goodness of the beautiful young carrots, and a little brown sugar and balsamic vinegar give them some color and depth, while cutting the slight bitterness the carrots can have. Use them to dress up simple fare – a grilled whole fish or a great steak, and improve your night vision at the same time!

Ingredients – Serves 4

  • 1 bunch baby carrots
  • 3 cloves garlic, chopped fine [1]
  • 1/2″ piece of fresh ginger root, skin scraped and diced fine [2]
  • 2 Tblsp olive oil
  • 2 Tblsp good balsamico
  • 2 tsp brown sugar
  • Coarse sea salt to taste

Method – Active time, 10 minutes, Total, under an hour

Preheat the oven to 400ËšF while preparing the ingredients, at least ten minutes.

Scrub and rinse the carrots under running water. If very fresh, trim back the tops leaving about 1/2″ of the stems. If they’ve been in the fridge for a few days, cut off the very tops. Leave the main root intact, but trim away any side roots that may be present.

In a bowl, toss the carrots in the olive oil, balsamico, ginger, garlic and sugar until coated, and transfer to an oven-safe sauté pan or roasting pan.

Roast the carrots on a middle rack until beautifully caramelized and just tender, about 30-40 minutes. At about 10 minute intervals, give them a toss to keep them coated evenly. When done, transfer to a plate, and cover loosely to keep warm.

Over a medium flame, deglaze the pan with a splash sweet vermouth or water, scraping and dissolving the fond, and reduce until thickened. Pour over the carrots, sprinkle with a little coarse sea salt or sel gris, and serve warm or at room temperature. Delicious!


1. Chop the garlic, do not mince, crush, squish, or otherwise abuse it. Let it add its wonderful flavor and retain some texture!

2. To prepare the ginger, scrape the skin off with the back of a paring knife, or use a spoon. Slice into thinly, about 1/16″, then cut into julienne strips. Turn 90 degrees, and dice.

5 Responses

  1. Michael (Pipe Mike) Says:

    Hey Greg ~ I’m really liking this food and recipe blog you’ve got. Being a big fan of food, cooking, and gardening, I’m finding many ways to try new things. I’m always creating my own dishes, and love seeing others do the same. If you’re ever in need or want of someone to write an article or two, let me know, and I’ll offer up my thoughts with a recipe to go with it!

    Thanks again for this blog!

    Michael (Pipe Mike)

  2. Larry Bobrowski Says:

    Thanks for the new flavor twist on carrot preparations. For me, an unlikely ensemble of tastes works like a charm. This is a great recipe to tweak or expand on; moving it either to the Oriental or Middle East.

  3. Larry Bobrowski Says:

    ps. The photography on this site is fantastic, and greatly appreciated for its presentation value.

  4. G.L. Pease Says:

    I appreciate the kind words! I feel very fortunate to be able to combine cooking, writing and photography into one package, here. If I had any more fun, I’d explode! (I’m catching up, slowly. I’ve got a BUNCH of new stuff to put up, and am actually thinking about putting myself on a schedule. With all the OTHER deadlines I’ve got, I think I need them for the Asylum, too!)

  5. Matty Says:

    What an elegant way to present carrots. I made mine with a nice t-bone steak and home made garlic mashed. I used Fattoria Estense silver balsamico. Balsamico is like olive oil. Good can cost you. Just out of curiosity what do you mean by good.
    Very delicious, my 5 year old asked for more carrots!
    Keep em coming Greg.