I created this from a similar recipe I read, and we absolutely love these carrots! They look so much like sweet potatoes, that I think the next time we have them it may be in a dish with potatoes and carrots. Maybe, I will even throw in some butternut squash or apples.
Ingredients
- Carrots, peeled and cut into strips - I used about 2 cups
- ½ teaspoon red pepper flakes, more or less, to taste - I used about ½ teaspoon, which was delightfully spicy!
- 1” piece fresh ginger, peeled and grated
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Dash ground cinnamon, optional
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| Click on photo to enlarge |
Directions
Place all ingredients in a medium size bowl with lid. Shake/toss lightly to coat. Transfer carrots to baking sheet large enough to hold them so they are all uncovered and laying flat.
Roast in preheated 400°F oven until golden brown—15 to 25 minutes, stirring after 5 to 10 minutes. Remove from oven and serve.
The fresh ginger and red pepper flakes compliment the carrots well! Please share this idea for others.
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