Sometimes I feel guilty for posting recipes from the same person. It’s seem like I never venture out to give other people a chance. Which is not entirely true. After trying a few recipes from someone, you either love or hate their cooking. Some people swear by Martha Stewart or Ina Garten cooking. Jenna recipes never disappoints so I try her recipes often.
I read Jenna’s blog everyday. Every mornings I look at her site to read her posts. You would think that I would subscribe to her newsletter since I’m huge fan. I don’t because I’m too lazy login to my email account. Every serious cook has someone they look up to. Jenna happens to be one of them.
I have a list of recipes that I want to try from EatLiveRun and these roasted glazed carrots were on the list. I wish I would have made this a lot sooner. I have to admit that these carrots were the best thing I’ve eaten so far in the past couple of weeks. I know that sounds strange to say that about a vegetable. But it’s true.
What made these carrots so special was the honey ginger glaze. I love the glaze so much, that I wanted to drizzle it over some baked or mashed sweet potatoes. And I sometimes dream about the glaze too. Weird right? Well, I’m a foodie after all. That’s how good it is. Eating these glazed carrots will make you want to eat your veggies everyday.
Roasted Carrots with Honey Ginger Glaze
Adapted from EatLiveRun
Note: I used peeled baby carrots because I always have it on hand. Jenna from EatLiveRun used whole carrots. Feel free to use what you have on hand.
1 lb carrots, trimmed and washed
1 tbsp olive oil
1/4 cup honey
1 tbsp butter
1/2 tsp ground ginger
pinch of sea salt
Preheat oven to 400 degrees and line a sheet tray with aluminum foil.
Place carrots on the sheet tray and drizzle over with olive oil. Toss to coat. Place carrots in oven and roast for 20 minutes, stirring occasionally.
During the last five minutes that the carrots are in the oven, combine the honey, butter and ginger in a small saucepot. Bring to a boil, then reduce heat and simmer for two minutes.
As soon as carrots come out of the oven, sprinkle with sea salt then pour over honey glaze. Serve immediately.
