Blood Orange Ginger Carrots
These blood orange and ginger carrots are slightly sweet, a tiny bit spicy, and pack a whole lot of flavors onto one baking sheet!
Servings 4
Ingredients
- 1/3 cup freshly squeezed blood orange juice (1 medium orange)
- 1 tablespoon olive oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly grated black pepper
- 1 bunch 1 bunch rainbow carrots, trimmed and cut so that they’re roughly the same size
- 2 tablespoons roughly chopped pistachios
- 2 tablespoons roughly chopped flat-leaf parsley
Instructions
- Preheat oven to 425 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Whisk together the blood orange juice, olive oil, ginger, salt, and pepper in a small bowl.
- Place the carrots on the prepared sheet pan, and toss with the juice mixture.
- Place the carrots on the prepared sheet pan, and toss with the juice mixture.
- Sprinkle with pistachios, and parsley.
- Serve hot or at room temperature.
Notes
Store in the refrigerator for up to 3 days. To reheat, microwave until hot. Or, bake the carrots at 350 for about 10 minutes.