Ginger-Roasted Carrots
with Candied Pecans | 6-8 Servings
- Milk
- Tree Nuts
Roasted with aromatic ginger, tossed with garlic herb butter, and topped with fresh parsley and crunchy candied pecans, these aren’t your everyday roasted carrots. Plus, they’re a breeze to put together—allowing you to spend more of your holiday enjoying the company of friends and family.
Ingredients
36 ounce
Carrots
2 piece
Ginger
2 ounce
Garlic Herb Butter
(Contains: Milk)
1.5 ounce
Pecans
(Contains: Tree Nuts)
3 tablespoon
Brown Sugar
¼ ounce
Parsley
Not included in your delivery
Cooking Oil
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and grate ginger. Roughly chop pecans. Roughly chop parsley. Toss carrots on a baking sheet with a large drizzle of oil and as much ginger as you like. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes. Meanwhile, heat 2 tsp water in a small pan over medium-high heat. Add brown sugar and a big pinch of salt; cook, stirring, until dissolved and beginning to bubble, 2-3 minutes. Stir in pecans and cook until syrup thickens and pecans are coated, 2-4 minutes. Transfer candied pecans to parchment paper and let cool. Once cool enough to handle, break up nuts. Transfer carrots to a large bowl and toss with garlic herb butter until butter has melted and carrots are evenly coated. Taste and season with salt and pepper if desired. Transfer to a platter and sprinkle with candied pecans and parsley. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The ginger brought a pleasant punch, and many found these carrots delicious. Some felt they lacked sweetness despite the brown sugar.
- Ease of prep: Simple to put together, though a few needed more cooking time for tender carrots.
- Suggestions: Consider adjusting cooking time if your oven is full. For sweeter carrots, you might reduce ginger or increase brown sugar.
- Portions: Several noted the dish served fewer people than expected, closer to 2-3 rather than 6-8.
- Candied pecans: The candied pecans were a hit, but some found them too few and clumpy to sprinkle easily.
Reviews from our home cooks
The ginger brought a pleasant punch to this dish. It was enjoyed by all in Thanksgiving.
I made these carrots without the garlic butter pouches and with, the ones without the garlic butter were definitely tastier!
Yummy! It was a Thanksgiving hit. Portions were spot on.
Everyone really liked it. I don't know where you guys source your carrots from but our carrots don't taste that good.
Yesssss! Mouth watering delicious. My family and I love these.
Was ok. The candied pecans were great but they clumped up and was difficult to sprinkle. Also for the amount of carrots I felt the candied pecans were too few.
It needed more time to cook (but my oven was also full). Carrots were still a little hard.
Delicious/easy but portions were badly estimated...acceptable size for 2-3 people, definitely not 6-8
I had to look up the directions as they weren't in the bag
I didn't like the ginger in it. Maybe I didn't mince enough.
