Roasted Carrots with Scallion-Ginger Glaze


By Freya Bellin

As we approach the end of winter, I must express gratitude for carrots, one of the few vegetables still in season this time of year. Perhaps it is their seemingly eternal availability that causes us to overlook them, or their presence in our elementary school lunchboxes, but carrots are truly the kind of vegetable that can be made special with a little help. The mix of garlic, ginger, and scallion in this recipe enlivens the sweetness of the roasted carrots. By pouring hot oil over the seasoning mix, you create a quick and simple sauce, melding together the flavors of each component and lightly cooking the scallions for a sweeter, milder onion taste. You might even have all or most of the ingredients needed on hand, especially carrots, which will stay fresh and crisp for a long time in the fridge. I found I needed less oil than called for, so go light on it and add more as needed.  Recipe from The Food Matters Cookbook.

Roasted Carrot Spears with Scallion-Ginger Glaze

Makes: 4 to 8 servings

Time: 45 minutes

The standby, taken-for-granted carrot takes on a brilliant, unfamiliar guise when combined with a sharp scallion-ginger sauce. Use sweet, whole baby carrots— the slender ones sold with their greens still attached, not the tiny cut nubbins—if they’re available. But big carrots—cut lengthwise into spears—are fine here too.

About 1 pound carrots

4 tablespoons vegetable oil

2 tablespoons minced ginger

1⁄4 cup chopped scallions

1 tablespoon minced garlic

½ teaspoon salt

1. Heat the oven to 400°F. Unless you’re using baby carrots, cut the carrots into spears about 3 inches long and 1⁄2 inch wide. Toss them with 2 tablespoons of the vegetable oil on a baking sheet and roast them, shaking the pan or turning them occasionally, until tender and browned, 30 to 40 minutes.

2. Meanwhile, mix the ginger, scallions, garlic, and 1⁄2 teaspoon salt together in a heatproof bowl. Put the remaining 2 tablespoons oil in a small saucepan or skillet over high heat until smoking. Carefully pour the oil over the ginger-scallion mixture and mix well, mashing a bit with the back of your spoon. (The mixture can be stored in the refrigerator for up to 3 days if you’re not using it immediately.)

3. Remove the carrots from the oven and toss them with the ginger-scallion mixture. Serve warm.


Posted in Baking, Produce


  1. Shaun Hutchinson said...

    Lovely! I made this superb for winter evenings 🙂

  2. Janet Slater said...

    Carrots reborn!

  3. Audrey Eklov said...

    Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.,

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  4. Valerie Pollak said...

    This recipe is so yummy. I just realized as I was reading it again that I used shallots instead of scallions. I cant wait to try the actually recipe but my mistake was super good. I also added a little agave….about a teaspoon.


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