Steam Roasted Orange and Ginger Carrots with Mint

January 30, 2020

This recipe pairs the complimenting flavors of orange and ginger with the depth of flavor extracted from steam roasting Local Roots organic carrots like those seen above, allowing them to retain moisture and caramelize with the sweetness of the maple syrup. Finishing these in season root veggies off with mint seals the deal with tons of flavor as well as packed nutrition, making it the perfect go-to recipe for weeknights and dinner parties alike!

This recipe is certified FRESH and doctor approved by Chef Dr. Rob Graham, MD, MPH



1 bunch of young or smaller Local Roots carrots (6-8 pieces)

1/2 cup of orange juice

1 teaspoon of peeled and minced fresh ginger 

2 tablespoons of maple syrup

1 tablespoon of chopped fresh mint 

Pinches of salt


  1. Preheat oven to 400F. 
  2. Wash carrots and wipe off any dirt with a clean towel, but don't peel. 
  3. Cut carrots to a 1 and 1/2 inch length, and cut any thicker carrots in half, lengthwise so all your pieces are of similar sizing. 
  4. Place carrots in a large bowl and mix well with ginger, maple syrup and salt. 
  5. Arrange carrots in a single layer on a roasting pan and once they are in place, slightly tip the edge of the pan and gently pour the orange juice into the bottom of the pan, so that the carrots remain in their place and are still hold their seasoned coating. If you have a larger pan, make sure the bottom is covered with liquid, so you may add more orange juice, or water if necessary. 
  6. Cover the top of the pan tightly with aluminum foil and roast in the oven for 20 minutes. 
  7. Remove the foil and roast for another 20 minutes. 
  8. Remove from the oven and cool. Toss with mint once cooled, and serve. 

Recipe by Local Roots New Yorker Sarah Burkhalter


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