Carrots are a wonderful and tasty addition to meals and this side dish is quite good. It is a little different than many baked carrot recipes, but it is definitely yummy.
This recipe calls for baby carrots. However, if you don’t have any, you can also use regular carrots, cut in 2-inch segments after rinsing. If the carrots are thick, they should be cut in half, top to bottom.
Baked sweet carrots ingredients:
1 pound baby carrots
1/2 cup brown sugar
3 tablespoons extra virgin olive oil
1 teaspoon garlic, crushed
1 teaspoon sesame seeds
1/2 teaspoon grated or powdered ginger
1/2 teaspoon cinnamon
Baked sweet carrot instructions:
1. Put the carrots in a ziplock bag, add the olive oil, seal, and shake well to completely coat the carrots with olive oil.
2. Pour out and arrange the carrots in a baking pan, one layer deep if possible. Sprinkle with the ginger, cinnamon, garlic, and sesame seeds. Sprinkle the brown sugar over the top of it all.
3. Bake at 350 F until tender; about 30-45 minutes. The carrots should be tender but not overcooked and mushy.
I have yet to find a main dish that this doesn’t go well with. It is sweet, and yet it has a slightly oriental flavor that is quite appealing. If you want a visually stunning dish, you can also use various colored carrots, especially red, white, and yellow.
Naturally, it is even better if the carrots came out of your own garden and were harvested, rinsed, and cooked this way immediately. For that matter, it is fantastic when served with freshly harvested and steamed chard greens or wild mustard, too.
This is a great dish to serve if someone isn’t very fond of carrots because they might just find that they love carrots after all. This is also a fantastic dish for making sure that everyone is getting the vitamins and minerals they need, even if they don’t normally eat a well-balanced diet.