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Warm spice. Bright finish.

Cinnamon ginger carrots

Roasted carrots meet a light coating of cinnamon, ginger and maple, finished with lemon to balance the sweetness. The spices go on near the end of roasting so their aroma stays prominent without spending the full cooking time against a hot tray.

Prep
15 min
Cook
30 min
Portion guide
Makes 10 portions

Times are estimates. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Roasted carrot batons with a cinnamon ginger glaze and parsley on a cream platter; illustrative serving idea.
Serving inspiration.

Ingredients

  • 4 lbCarrotsPeeled and trimmed weight; cut into similar-sized batons.
  • ¼ cup + 1 tspNeutral cooking oil
  • 2 tbspMaple syrup
  • 1 ¼ tspGround cinnamonKorintji cinnamon.
  • 2 ¾ tspGround ginger
  • ⅝ tspGround black pepper
  • 3 tbspLemon juiceFreshly squeezed.
  • 1 ⅜ tspFine salt
  • ¼ cupFlat-leaf parsleyChopped, to finish.

Base batch: ten side portions; finished yield varies with roasting.

Make it

  1. Heat the oven to 400°F (200°C). Toss the carrots with the oil and salt, then spread in a single layer across two rimmed baking trays.
  2. Roast for 20 minutes, turning once. Meanwhile, mix the maple syrup, cinnamon, ginger, pepper and lemon juice in a small bowl.
  3. Drizzle the spice mixture over the carrots and turn to coat. Roast for another 5–10 minutes, until tender with lightly browned edges. Watch the glaze closely near the end.
  4. Transfer to a serving dish, scraping over any light glaze from the trays. Finish with parsley and taste before portioning.

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