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Ginger-Orange Carrots |  Vegetable 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
Print
  • 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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