Honey Ginger Roasted Carrots

These roasted carrots are the perfect balance of sweet and salty with a nice hit of ginger. They are so simple to make and look great on a holiday table or any old night.


I’m not going to lie, I don’t really like cooked carrots, problem is, my husband loves them. He always is suggesting roasted carrots, but it’s just really not my thing. I can’t get over the boiled carrot from my childhood, right up there with peas, which again, of course, my husband loves.

That is until these ones came along. It all started last Easter when we decided to host dinner at our house. I wanted to try a few different side dishes and like clockwork, roasted carrots were suggested. So figuring that I need to give in once and awhile I thought I would get creative and try to make something a little bit different. Now here’s the thing. I LOVE fresh ginger and try to put it into any and everything I can. And since honey and ginger go together so well I figured you couldn’t really go wrong putting those on carrots. Now, I knew they would be pretty good, but I had no idea that carrots would become the hit of Easter dinner! Needless to say, I might like cooked carrots now!


prep time 15 minutes

cook time 15 min

total time 30 minutes

servings 6 people


1 tbsp freshly grated giner

1 tsp finely chopped garlic

1 tbsp soya sauce

1/4 cup honey

1/8 cup olive oil

1 tbsp brown sugar

1.5 lb carrots


Preheat oven to 400. Peel and cut carrots in half or quarters depending on the size (I like to use fresh carrots from the market when possible and leave a small amount of the stem on, but it’s not necessary). Place carrots on a parchment lined baking sheet. Using a microplane great ginger and place in a small bowl. Finally chop garlic and add to the ginger along with soya sauce, honey, olive oil, and brown sugar. Using a whisk combine all ingredients and pour over the carrots. Toss carrots until all are coated in the glaze. Bake for 15 min or until carrots are tender, serve immediatly.


Chipotle Lime Butter Grilled Corn

Nothing beats fresh corn on the cob, especially when it slathered with chipotle lime butter and fresh cilantro.


Let’s talk corn on the cob. It’s such a short amount of time that you can get really good corn, and so when you can get it, get it all! As a child I held out family record for how many cobs you could eat in one sitting, and this was at the age of 3. So needless to say my love runs deep.

I use to think nothing could beat hot corn with butter and salt, but boy was I wrong. Everywhere I look I have been seeing Mexican Street Corn and I have to admit, I was intrigued.

Much to my dismay after some quick googling I found out the corn is slathered in Mayo and something you should know, is that mayo is a no go in my house. My husband REFUSES to go near anything with mayo which generally doesn’t have that much of an impact on my daily cooking, that is until I want Mexican Street Corn!

So with a bit of concocting this is my version, completely mayo free!


prep time 5 minutes

cook time 25 min

total time 30 minutes

servings 4 people


1/2 cup butter

1/4 tsp chipotle chilli pepper

1/4 cup chopped cilantro

1/2 tsp garlic salt

1 tbsp brown sugar

4 cobs of corn


In a small saucepan melt butter. Add chipotle chilli pepper, cilantro, garlic salt and brown sugar. Stir until combined. Remove corn from the husk and place on preheated bbq or indoor cooking grill. Grill 15 min until corn is tender. Brush each cob with chipotle butter, turn and repeat until all of your butter is used up and your corn is well grilled (approx. 10 min). Serve immediatly.