1 clove garlic, crushed or grated
1 tbsp fresh ginger root, grated
2 to 3 tbsp canola or olive oil
Mix the garlic and ginger into the oil. Toss the carrots in the seasoned oil. Add salt and pepper to taste. Bake at 400F for 45 to 60 minutes. Stir or flip every 15 to 20 minutes to ensure even baking.
Hi caught the tail end of your demo on the new news.Did you say to keep the fresh ginger in your freezer?I missed this and was not sure if you had said freezer or fridge as I find if in the fridge and is too big usually can not use it all before it is dried
thanks and look forward to hearing from you and enjoy your reicipes Bev
Thanks for asking your question, Bev. I freeze my ginger. Like you, I got tired of it going bad before I could use it. And this solves the problem.
I just put the ginger into a container with an easy-to-remove lid (I guess you could use a ziplock freezer bag) and pop it into the freezer as is. I don’t even peel the ginger. When I need it, I just grate he required amount using a microplane. Freezing maintains the flavour and allows me to grate the ginger easily without messing about with those annoying woody bits.
I use a lot of ginger so it’s never stored for more than six months, but I’ve never had a problem with this method. Hope this works for you, too.
How many carrots to use in this recipe?
I’d prepare enough to serve 4 people. The seasoning is meant as a general guideline so make as much or as little as you need and adjust the oil/seasonings accordingly. You just need enough oil to coat the carrots. You don’t want them dry or drowning.