Simple and delicious—these carrots get sweeter as they bake.
1 cup dry red wine
3 tablespoons brown or white sugar
1 inch piece of ginger, peeled and grated
4-5 large carrots, peeled and cut in chunks
In a small saucepan, bring wine, sugar and ginger to a boil. Boil for 20-25 minutes until slightly thickened.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Toss carrot chucks with wine mixture and spread in lined pan. Roast 30-40 minutes or until carrots are tender.