Huge bumper crop of carrots in the garden this year, lots and lots of carrots. Matanuska Susitna Valley carrots are the best, amitright? Seriously the long days and short cool nights make for the best carrots in the world, if you don’t believe me come on up and we’ll give you some! They’re so good that once mine are gone, and the local grown carrots in the store run out, we don’t usually eat carrots until our garden produces again.

Anyway bumper crop means that I’ve got carrots still in the garden and the fridge is full up, just eating them raw isn’t going to cut it. We need to eat more so we can get the rest out of the garden before it snows for real, which is imminent. (I hope! We’ve had a little teaser snow but we’re all hopeful that a real and hearty snow is coming for us this winter.) Now is the great time to cook these perfect, crispy sweet carrots and this recipe for Ginger Garlic Roasted Carrots is the perfect way to put fresh Matanuska Susitna Valley carrots on the table in a whole new way. If you don’t have fresh new carrots to use feel free to use any carrots you happen to have to hand just trim them down

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Ginger Garlic Roasted Carrots
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Ingredients
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Ingredients
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Instructions
  1. mix the oil, garlic, ginger and lemon grass in a one gallon non zip baggie or a mixing bowl
  2. add cleaned carrots
  3. let marinate 20 minutes
  4. preheat oven to 400˚
  5. lightly grease a baking pan
  6. pour the marinated carrots on the greased pan, spread to a single layer, sprinkle with salt
  7. roast at 400˚ for 10 minutes, then flip them and roast for 8-10 minutes more or until done
  8. done in this instance means cooked enough to eat but still has a bit of bite to it, definitely not cooked until mushy