Roasted Ginger and Garlic Carrots

Ginger Garlic Carrots

Some people spend hours on Sundays making delicious tomato sauces and braised meats. We wind completely down on Sundays and make quick, simple dinners so we can rest for every last second of the weekend before our hectic week start up again. Carrots are so popular in our house that we buy 10 pounds of them at a time. Between snacking and roasting, they usually barely last a week.

I hesitate to even refer to this dish as a recipe. It is more a couple of quick tips to a nice side dish.

We start by peeling and slicing 2 pounds of carrots. Mince 3 cloves of garlic and a 1/2 inch knob of ginger. Add 1 teaspoon of salt and toss with 2 tablespoons of canola oil and 1 tablespoon of olive oil.

Just a few ingredients take roasted carrots to a whole new level! Great with Asian dishes or grilled meats.

Ginger Garlic

Spread in a single layer on a cookie sheet and roast at 375 degrees for 25 minutes.

Ginger Garlic TrayOnce the carrots start to brown slightly and are tender when poked with a fork, they’e done.

Ginger Garlic Top

You can also make the dish just as easily without the ginger and garlic. In our house, when making plain roasted carrots, I use 1 teaspoon of garlic salt. Cook at 375 degrees for 25 minutes.


5 from 6 votes

Roasted Ginger and Garlic Carrots

An easy quick side dish, done in 30 minutes
Course Side Dish
Cuisine Vegetarian
Keyword carrots, roasted carrots, Roasted Ginger and Garlic Carrots, roasted vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 95 kcal
Author Sabrina Snyder


  • 2 pounds carrots
  • 3 cloves garlic , minced
  • 1/2 inch knob of ginger , minced
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil


  1. Preheat oven to 375 degrees.
  2. Peel and cut 2 pounds of carrots into 1/2 inch rounds.
  3. Add the 3 cloves of garlic and a 1/2 inch knob of ginger.
  4. Add 1 teaspoon of salt and toss with 2 tablespoons of canola oil and 1 tablespoon of olive oil.
  5. Put carrots on cookie sheet in a single layer and roast for 25 minutes, or until slightly browned.

Nutrition Facts
Roasted Ginger and Garlic Carrots
Amount Per Serving
Calories 95 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 369mg16%
Potassium 367mg10%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 1g2%
Vitamin A 18944IU379%
Vitamin C 7mg8%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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  1. Yum!

    I made this recipe as stated, but added a bit of dry dill right when I removed the carrots from the oven. Absolutely delicious!

  2. These are delicious! I was looking for a healthy way to get more ginger in my diet. The garlic and ginger combo reminds me a little of Indian cooking. Amazing, I’ll be making these again!

  3. I have a question, while making your bacon garlic pork loin in the crock pot on low, could a person do this carrot recipe without the ginger in the bottom and around the pork loin of the crock pot for the amount of same time or how much time will it take to do the carrots in the same crock pot with the pork loin?

    1. yes, start with 1/2 teaspoon then adjust to taste. Just toss everything together then touch with your finger and see if its too gingery, adjust as needed.

  4. What is the green stuff? Many carrot recipes show some green herb, but none is listed in the recipe.

    1. That’s just dried parsley for garnish – doesn’t change the flavor at all, I just think it looks pretty!

  5. I would like to thank you for the corn beef recipe, I wondered into your sight, so I decided to try it. I will let you know how it turns out being I just put it in the slow cooker.