Buttery Ginger Carrots

roasted sliced carrots with ginger and butter piled in a white bowl with a light green and white cloth underneath

My partner, Dan has told me on many separate occasions how good these carrots that they serve at work are. (Yes, Dan is given lunch at work, his life is great). They are basically just carrots, soaked in butter and ginger. But Dan eats them every chance he can get.

So I finally decided I needed to make them myself to understand the magic! Carrots are sweet and pair really well with the bite and kind of lingering sweetness of ginger. And I think we can all agree that butter goes with everything. Let the experiments commence!

I like my vegetable roasted, so I did these in the oven, but you could definitely prepare them by sautƩing them in the ginger butter or by steaming them and then dousing them in the butter. These are as advertised, deliciously sweet and gingery and buttery!

Next time I might up the ginger level further by dicing some ginger finely so that you get a little bite of it every once in a while. Maybe even crystalized ginger would be good thrown in? Make these for the carrot lovers and vegetable phobics in your life. They go down easy!

roasted sliced carrots with ginger and butter piled in a white bowl with a light green and white cloth underneath
Buttery Ginger Carrots
Print Recipe
Carrots roasted with ginger infused butter. A simple, quick side dish great for everyday or special occasions.
Servings
4
Servings
4
roasted sliced carrots with ginger and butter piled in a white bowl with a light green and white cloth underneath
Buttery Ginger Carrots
Print Recipe
Carrots roasted with ginger infused butter. A simple, quick side dish great for everyday or special occasions.
Servings
4
Servings
4
Ingredients
  • 1 lb carrots sliced
  • 4 Tbsp butter
  • 1 inch ginger grated
  • salt to taste
  • parsley or dill chopped (optional for topping)
Instructions
  1. Set oven to 425 F.
  2. Cover a large sheet pan in tinfoil. Arrange the carrot slices in a single layer on the sheet pan.
  3. In a small bowl melt the butter. Add the grated ginger and stir. Cook for about a minute or so until you can smell the ginger. Pour half the butter over the carrots, along with a generous pinch or two of salt and toss to coat. Try to keep as many carrot slices as possible touching the pan rather than piled on top of each other so you get more even roasting and they don't get soggy when cooked.
  4. Roast for 20 to 25 minutes or until the center of each piece of carrot can be easily pierced with a fork.
  5. Top with a little chopped parsley or dill if you have it around and finish with the rest of the ginger butter to your taste.

4 Comments

  • Kathleen says:

    What do you do with the other half of the butter?

    • Leanne Brown says:

      Whoops! I must have accidentally cut that instruction. Added back. Taste the carrots then add more of the ginger butter to your taste. I like it with lots, but wanted to leave it up to you!

  • Tyler says:

    Leanne, I really appreciate your work! I’ve been using your recipes for a couple months now. I love that, and this isn’t a slight in any way, they are very basic. Ever since my daughter was born I haven’t had the time to cook like I used to and this site has been a life saver. Also think Good and Cheap is an amazing project, actually wanted to try and make something like that myself

    • Leanne Brown says:

      That’s so good to hear! Definitely no offense taken. They are totally meant to be basic in a nice accessible way. So many of our favorite foods are basic, and if you can get in the kitchen and have success making something yummy and basic I figure we’re all more likely to do it more often. Good luck with your daughter! I’ll be welcoming one of those into my life in the coming few weeks so I know changes will be coming to my kitchen habits as well šŸ™‚

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Leanne Brown

Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada. I write cookbooks, like the one below!

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