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Home >> Recipes >> Vegetables and side dishes >> Roasted Carrots

Roasted Carrots


Roasted Carrots

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. 


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