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
salt

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.