Lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with salt and pepper and coated in a layer of spicy ginger paste. Quick, easy and absolutely delicious!
The method behind this dish is so easy: par-boil the carrots, drain, stir through a tablespoon of ginger paste, season, place them on a baking tray, drizzle with oil and finally roast for around 25mins. It is so simple! It’s so important that you par-boil the carrots. Par-boiling them first not only cuts down the roasting time but also helps to keep the texture of the carrots soft and creamy on the inside. I know it might seem like an unnecessary step but it seriously makes a difference to the end result.
The ginger coating helps to give the carrots a light, warming flavour and kind of caramelises while cooking to give them a slightly crispy shell. I only use 1 tablespoon of ginger paste which creates quite a mild taste, so feel free to add a little more if you want a serious kick or intense flavour.
Add to salads or your favourite dish. Store in an airtight container in the fridge for 1-2 days. These can be eaten hot or cold, but they always taste best when warmed up slightly.
Rosie x
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| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 5 medium Carrots ends chopped off and peeled
- 1 tablespoon Ginger paste
- sprinkle Salt and Pepper to taste
- light drizzle olive oil
Ingredients
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|
- Preheat the oven to Fan 180* / 190*C / 400*F / Gas Mark 5
- Cut the carrots in half length ways and half again, creating large chunks
- Place the carrots in a saucepan of water and place over a medium heat
- Cook until the carrots are still hard, but a knife can go through
- Remove the carrots from the heat and drain well. Stir through the ginger paste, and lightly season with salt and pepper, to taste
- Place the carrots on a pre-lined baking tray and drizzle with a little bit of olive oil
- Place in the centre of the oven for roughly 25 minutes, checking and turning halfway through
- Remove from the oven and allow to cool. These can be eaten straight away or transfer into an airtight container
- These can be stored for roughly a week in an airtight container in the fridge
The amount of Ginger Paste can be adjusted to taste.
These can be eaten cold, but I think that they're best served warm. I would recommend lightly heating them in the microwave before serving.
