Baked young carrots with orange juice and ginger
6 servings
40 minutes
Baked young carrots with orange juice and ginger is a refined dish of European cuisine that combines the sweetness of carrots, the freshness of citrus fruits, and the spicy heat of ginger. This recipe traces back to Mediterranean culinary traditions where vegetables are baked with herbs and natural sauces to highlight their natural flavor. In the cooking process, carrots are first blanched and then baked in a fragrant marinade with honey, olive oil, and apple cider vinegar. Thyme adds spicy notes while honey caramelizes the carrots, making them soft and rich. The dish pairs perfectly with meat and fish sides or can be served as a light standalone dinner. It is suitable for festive tables and cozy family lunches, bringing warmth and joy to everyone who tries it.
1
Preheat the oven to 180 degrees.
2
In a large pot, bring water to a boil, add salt. Add the carrot and cook for about one minute.
- Young carrots: 2 kg
3
Dump the carrots into a colander, then place them back in the hot pot for a few minutes to cook further from the heat and steam.
4
Then place on a baking sheet, drizzle with olive oil, honey, grated ginger, and orange juice. Mix everything together. Top with thyme sprigs, drizzle with vinegar, and season with salt and pepper.
- Olive oil: 75 ml
- Honey: 40 g
- Fresh ginger: 30 g
- Orange juice: 150 ml
- Fresh thyme: 5 piece
- Fresh thyme: 5 piece
- Sea salt: to taste
- Ground black pepper: to taste
5
Bake for 20-40 minutes (depending on your preference for how soft or firm you want the carrots).