PREP: 25 MIN  |  COOK: 35 MIN  |  SERVES: 6

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Roasted Carrots and Beets with Oranges and Sweet Ginger Glaze

You can’t go wrong with this easy, colorful side salad. It also travels well, so make it ahead and pack along for that perfect picnic.




  1. Heat a pot of water to boiling. Preheat oven to 220°C.
  2. Cut carrots into diagonal slices about 1/2 centimeter thick. Cut beets into wedges about the same thickness as the carrots.
  3. Par-boil carrots for 5 minutes. Remove with a slotted spoon and drain in a colander. Add beets to the water and boil for 5 minutes; drain.
  4. Place carrots and beets without crowding in one or two large roasting pans or sheet pans. Drizzle lightly with olive oil and season generously with salt and pepper. Roast 5 minutes.
  5. Remove from oven. Drizzle with Ginger Syrup. Roast additional 15-20 minutes or until vegetables are tender and glazed.
  6. Meanwhile, finely grate the orange zest. Slice rind from orange and cut into segments.
  7. Transfer vegetables to a serving bowl. Add orange zest and segments; stir gently to combine. Sprinkle with Crystallized Ginger, sesame seeds and cilantro. Serve warm or room temperature.

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