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 sautéing 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!
Buttery Ginger Carrots
Ingredients
- 1 lb carrots sliced
- 4 Tbsp butter
- 1 inch ginger grated
- salt to taste
- parsley or dill chopped (optional for topping)
Instructions
- Set oven to 425 F.
- Cover a large sheet pan in tinfoil. Arrange the carrot slices in a single layer on the sheet pan.
- 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.
- Roast for 20 to 25 minutes or until the center of each piece of carrot can be easily pierced with a fork.
- 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.