Honey Ginger Roasted Carrots with Carrot Greens Chimichurri
on Aug 29, 2015, Updated Sep 01, 2020
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Beautifully simple Honey Ginger Roasted Carrots with a Chimichurri sauce that uses carrot greens instead of the traditional parsley is what dream vegetarian and gluten free brunches are made of! Its a sure shot way to make the kids fall in love with carrots!
This honey ginger roasted carrots were born out of ordering a whole bunch of baby carrots the other day after I saw that this batch had their stems. It’s very rare to find carrot stems in India, so when I saw them I knew I had to order. I had been itching to make chimichurri for a while. Even though it’s traditionally made with parsley, I decided to add my own touch and use carrot greens instead. The carrots were roasted with some honey, ginger and olive oil till they caramelized without getting mushy. The honey gave these a beautiful glaze, and the ginger became candied and crisp.
Quick Walk Through: Honey Ginger Roasted Carrots
Reasons Why You’ll Love This Recipe
- A super quick and easy dish that makes for the perfect side
- Kid-friendly and a great way to include carrots and carrot greens into your kid’s diet
- Requires just a handful of ingredients, and most of them are pantry staples
- Loaded with fiber and essential vitamins without compromising on the flavor
Frequently Asked Questions
Finding carrots with stems can be a little difficult, especially if you live in India. So if you can’t find them, you can always use the traditional way of making chimichurri with parsley. The flavors will differ slightly, but it will still taste amazing. Here’s a chimichurri recipe I really like!
This recipe is best served straight from the oven in order to maintain that crunchy texture. So I really wouldn’t making this ahead.
Roasted carrots are usually tough when they’re undercooked. If you feel like they’re really tough, stick them in the oven for another couple of minutes and it should make the carrots crunchy yet soft, aka the perfect texture.
Top Tips To Make Ginger Roasted Carrots
- Carrot greens are delicious with a slight carrot-y taste that makes for great pestos and sauces so next time you get your hands on a bunch of these DO NOT throw them away.
- Always roast the carrots whole. This really improves the texture and makes them visually more appealing when you actually sit down to eat.
- When roasting the carrots, make sure to place them in a single layer on the baking tray. This will prevent them from turning soggy during the cooking process.
- If you’re cooking for a larger crowd, I would really recommend baking in batches for the best texture.
- For the chimichurri, make sure to thoroughly wash the carrot greens and get rid of the tough stems.
- After washing them, gently dry them with a paper towel or a clean kitchen towel before chopping them up to get rid of the excess moisture. This will prevent them from clumping together.
I’m really hoping you give these a try and love them as much as I do. We later used the chimichurri on some sandwiches and I couldn’t tell the difference from the real stuff. While you are here, also check out my friend MADaboutkitchen‘s version of roasted carrots.
If you try these, take a picture will ya? Post it on Instagram and tag them #myfoodstories and I’d be reposting my favorite ones every week.
Honey Ginger Roasted Carrots with Carrot Greens Chimichurri
Equipment
- Oven
Ingredients
For the Carrots
- 15 – 16 Carrots, Baby, cleaned
- 1 tablespoon Ginger, grated
- 1 teaspoon Chili Powder
- 1 1/2 tablespoons Honey
- 2 tablespoons Olive Oil
- Salt, to taste
For the Chimichurri
- 1/2 cup Carrot, Greens, finely chopped
- 1/4 cup Coriander, finely chopped
- 1 teaspoon Garlic, minced
- 2 teaspoons Chili, Flakes
- 2 teaspoons Oregano
- Salt, to taste
- 4 tablespoons Vinegar
- 1/2 cup Olive Oil, Extra Virgin
Instructions
- Pre-heat oven to 225 degrees.
- In a bowl, mix together ginger, chili powder, honey, olive oil and salt. Toss the carrots well in the mixture.
- Line them in a sheet pan, and bake for 10-12 minutes.
- For the chimichurri, in a food processor, add carrot greens, coriander, garlic, chili flakes, oregano, salt and vinegar. Pulse a few times till slightly chunky. Transfer to a bowl and add olive oil. Let this stand for 15-20 minutes before serving.
- Serve the roasted carrots drizzled with chimichurri sauce.
Love the carrots – and the chimichurri is so creative. A gorgeous dish!
Awww thanks Dolphi, that means a lot coming from you.
Thanks Carol. Even I was pleasantly surprised at how good carrot tops can taste.
Mmm
Such a gorgeous post!! I love your photography
Such a gorgeous post!! I love your photography always, which is why i keep coming back to check your posts!! You’re quite lucky to get your camera back!! ????
These look sooo good! I love that you used the carrot tops in the chimichurri; I usually compost them. Now I must try this. Your photography is beautiful
Thanks Sujitha
I love the pictures!
great work.beautiful images