Monday, April 23, 2007

On the side: Ginger and red pepper roasted carrots

Gotta make up for my blog laziness over the last week.

Here's a fun little side dish. Yesterday we had it with grilled chicken, cilantro pesto and rolls. Num.

Ginger and red pepper roasted carrots
7-8 whole carrots, cut in sticks about 1/2 inch thick
1 inch fresh ginger, peeled and minced
1 tbsp vegetable oil
pinch red pepper flakes

Heat oven to 375 degrees. Toss carrots with oil, ginger, pepper flakes and salt. Spread in 9x13" pan in single layer. Roast 30-45 minutes or until softened and beginning to brown.

1 comment:

Victoria said...

Sounds delish! Thanks