If you’re looking for carrots that make you want to sit up and applaud, then these are the carrots for you. Hello, orangey, gingery goodness!
They’re fragrant, they’ve got a little kick from the ginger, and best of all they’re pretty much no work at all. (I mean, you need to peel or scrub the bejesus out of them, and depending on how much they vary, you may want to cut them so that they’re fairly close in size to roast evenly. But in the grand scheme of things? Pretty much no work at all!)
February, March, and April constitute what I call “blood orange season,” because let’s face it. It’s better than calling it “The Season of the Winter Doldrums” “or “C’mon Spring!”
While they’re available we keep a bowl of them on the counter, and every time I walk by them, I stop and greedily sniff their pretty pink flecked skins. (Yes, that’s actually a thing I do. I highly suggest it on a cold and snowy day!)
So, if you can get your hands on some blood oranges and rainbow carrots, you’ll love these as a side dish or in a bowl with some rice, avocado, and our Air Fried Chimichurri Chicken Kabobs. (Which is we’re planning on having for dinner tonight!)
Blood Orange Ginger Carrots
Ingredients
- 1/3 cup freshly squeezed blood orange juice (1 medium orange)
- 1 tablespoon olive oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly grated black pepper
- 1 bunch 1 bunch rainbow carrots, trimmed and cut so that they’re roughly the same size
- 2 tablespoons roughly chopped pistachios
- 2 tablespoons roughly chopped flat-leaf parsley
Instructions
- Preheat oven to 425 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Whisk together the blood orange juice, olive oil, ginger, salt, and pepper in a small bowl.
- Place the carrots on the prepared sheet pan, and toss with the juice mixture.
- Place the carrots on the prepared sheet pan, and toss with the juice mixture.
- Sprinkle with pistachios, and parsley.
- Serve hot or at room temperature.
Notes