Thanksgiving Side Dish: Lemon, Agave, and Ginger Roasted Carrots
My son thinks he loves carrots. Well, until I buy them at his request and try to serve them to him. In reality, he does like them as long as I cook them like this. It has taken me a while to test this recipe out until it was perfect. The balance of the ginger, lemon, and agave somehow gives the carrots almost a sweet potato flavor. The walnuts add a delightful crunch and bite to the dish. I think you will love this recipe just as much as my son does. And it deserves a chance to be featured on your Thanksgiving table.
Lemon, Agave, and Ginger Roasted Carrots
Prep time: 3 minutes
Cook time: 10 minutes
Total time: 13 minutes
What You Need
- 1-pound of carrots, any kind you like
- 2 tablespoons lemon juice
- 2 tablespoons agave
- 1 teaspoon ground ginger or ginger paste
- 1 tablespoon extra-virgin olive oil
- ¼ cup chopped walnuts
- Thyme for garnishing, to your liking
What You Will Do
- Bring a large pot of water to a rolling boil.
- Clean and cut the carrots in half and place into the boiling water.
- Boil the carrots for 5-7 minutes until soft, you will know this by piercing a carrot with a fork.
- Once they are soft, then strain.
- Bring a large pan up to medium-high heat.
- Place in the 1 tablespoon of extra virgin olive oil, ginger, and agave and warm. This will only take 1 minute.
- Add in the walnuts and carrots and toss to coat.
- Drizzle the lemon juice over the top of the carrots in the pan and toss to coat.
- Place into a large serving bowl and garnish with thyme and lemon zest to your liking.
- Serve immediately.
- If you choose to use baby carrots do not cut in half, they will get mushy extremely fast while boiling.
- This will stay in an airtight container in the refrigerator for up to 5 days.
Now the last thing you have to do, as my daughter would say is, "Eat, Eat."