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Ginger-Orange Carrots | Vegetable/Fruit Day
Vegetables are packed with essential nutrients and bring with them numerous health benefits. So how do we get the most from our veggies? A 2007 study by the Journal of Agriculture and Food Chemistry found that cooking certain vegetables, like carrots, allows the body to better absorb nutrients.
Makes 4 servings. Uses 4 oz of daily vegetable allowance.
If eating orange slices, include in daily fruit allowance.
Ingredients
- Bunch of carrots, ideally with stems still on
- 1 orange, unpeeled
- 4 or more garlic cloves, unpeeled
- 6-8 sprigs of thyme
- 2 Tbsp olive oil
- 3/4 tsp ground ginger
- 1/8 tsp cayenne pepper, optional
- 1/8 tsp kosher salt
- 1/4 tsp kosher salt
Directions
- Preheat oven to 450°F.
- Cut greens off carrots leaving around 2” of green stem.
- Peel carrots.
- Cut orange in half, setting one half aside for later.
- Slice remaining orange into thin half-moons.
- In a large bowl, toss carrots, orange half-moons, unpeeled garlic, thyme, olive oil, ginger, cayenne and 1/8 tsp salt making sure ingredients are blending and carrots and oranges are fairly-well coated.
- Place carrots, garlic and orange slices on baking tray.
- Arrange thyme over carrots.
- Drizzle remaining liquid on carrots and oranges.
- Roast in oven for 7-8 mins.
- Stir vegetables/fruit around tray.
- Roast for an additional 7-8 mins.
- Turn oven to broil and broil for 2-3 minutes.
- Remove and discard thyme.
- Place carrots on serving platter.
- Peel roasted garlic and add to serving platter.
- Garnish platter with orange half-moons.
- Squeeze juice from remaining half orange over the carrots.
- Sprinkle with the remaining 1/4 tsp salt.
- Enjoy!
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