Roasted Orange Ginger Carrots

1 – 1 ½ pounds of carrots scrubbed clean

3 tablespoons olive oil (I used butter too)

1 teaspoon ginger powder

1 orange, zested and the juice squeezed

Sea salt and ground black pepper

Dash of chili powder

1 tablespoon maple syrup (the real thing is best, but golden syrup can be used)

Heat the oven to 425ºF. Mix the olive oil, ginger, orange juice and zest together. Line a baking sheet with foil. Place the carrots in a single layer on the baking sheet and pour the olive oil mixture over the carrots. Sprinkle salt, pepper and a dash of chili powder over the carrots. Cover the baking sheet with foil and roast for about 15 minutes – remove the foil and drizzle with the maple syrup. Return to the oven uncovered and roast for another 20 minutes.

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Living in a desert country means that at times fresh vegetables are often either very expensive or not in the best condition. However, I have never been to a supermarket and found that there were no carrots on the shelves. They’re always there, and reasonably priced. Serving carrots the same old way can become boring, and so I’ve started to consider different ways to prepare them for dinner. If the carrots are fresh, scrubbing them is all that is needed. However, if the carrots are a bit older – and store after store only has old carrots – peeling them is a must. This recipe will complement almost any meal and looks pretty on a plate. Enjoy!

#carrots #orange #ginger