Ingredients
- Carrots, peeled and chopped: 1 pound
- Cucumber: 1/2, peeled, seeded and roughly chopped
- Orange: 1, zested and juiced
- Water: 1 cup
- Olive oil: 2 tablespoons
- Fresh ginger: 1 inch piece, peeled and grated
- Honey: 1 tablespoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the chopped carrots with olive oil, salt, and grated ginger on a baking sheet.
- Step 2: Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
- Step 3: While the carrots are roasting, prepare the cucumber-orange water. Combine the chopped cucumber, orange juice, orange zest, and water in a blender. Blend until smooth.
- Step 4: Strain the cucumber-orange mixture through a fine-mesh sieve, discarding the solids. Stir in honey to sweeten.
- Step 5: Once the carrots are roasted, arrange them on a serving plate. Drizzle with the fresh cucumber-orange water. Serve immediately.
Notes
- Store leftover roasted carrots and cucumber-orange water separately in airtight containers in the refrigerator for up to 3 days.
- Gently reheat the carrots in a skillet over medium heat or in a warm oven to avoid drying them out.
- Serve the roasted carrots as a vibrant side dish with grilled chicken or fish, enhancing the main course with their sweet and tangy flavor.
- For extra flavor, lightly toast the grated ginger in the olive oil on the baking sheet for a minute before adding the carrots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American