Recipe: Roasted Three Ginger Carrots

[Guest guest]

This is from The Jimtown Store Cookbook by Carrie Brown.

 

6 Tbsp unsalted butter, melted and cooled slightly

1/4 c finely chopped peeled fresh ginger

3 Tbsp finely chopped crystallized ginger

1 1/4 tsp ground ginger

4 lbs baby carrots

2 tsp kosher salt

freshly ground black pepper

 

1. Position a rack in the middle of the oven and preheat to 500. Line

a half sheet pan with parchment paper for easier cleanup.

 

2. In a small bowl, stir together the butter, fresh ginger,

crystallized ginger, and ground ginger. On the prepared pan, toss the

carrots with the flavored butter to coat thoroughly. Add the salt and

a generous grinding of pepper and toss again. Spread the carrots in

the pan to a single layer.

 

3. Roast, stirring once at the approximate halfway point, until the

carrots are tender and beginning to brown, about 25 minutes.

 

4. Serve hot.

 

Notes: This dish can be prepared several hours in advance. Cool,

cover and hold a room temp. Rewarm gently in the oven just before

serving.

 

Enjoy!