Ingredients
Scale
- 1 kg carrots, peeled and halved lengthwise 🥕
- 1 tbsp fresh ginger, finely grated (about 15 g) 🫚
- Zest and juice of 1 large orange 🍊
- 2 tbsp honey or maple syrup 🍯
- 2 tbsp extra-virgin olive oil 🫒
- 1 tbsp butter (optional, for extra richness) 🧈
- Salt, to taste 🧂
- Freshly ground black pepper, to taste 🌶️
- 2 tbsp chopped fresh parsley (or cilantro) for garnish 🌿
- 1 tsp toasted sesame seeds (optional) 🌾
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Place the peeled and halved carrots in a large bowl. Add the olive oil, honey (or maple), grated ginger, orange zest and half the orange juice. Add the butter if using.
- Season the carrots with salt and freshly ground black pepper. Toss everything together until the carrots are evenly coated.
- Arrange the carrots in a single layer on the prepared baking sheet, cut side down if halved.
- Roast in the preheated oven for 25–30 minutes, turning once halfway through, until the carrots are tender and edges are caramelized.
- If you prefer a stickier glaze, mix the remaining orange juice with a little extra honey and brush over the carrots, then return to the oven or broil for 1–2 minutes to caramelize (watch closely).
- Remove from the oven and transfer to a serving dish. Sprinkle with chopped parsley and toasted sesame seeds.
- Serve warm as a family-friendly side with roast meats, grains, or as part of a shared vegetable platter.