Ginger Carrots with Cashews

The bite of ginger and garlic balance perfectly against the touch of sweetness from the carrots and maple syrup in this vegetable side dish. The lightly toasted cashews provide some needed textural variety. Try it out with grilled or pan-roasted chicken or pork main courses.

Ingredients

• 1 lb. carrots, peeled and cut into about 1/2” pieces (cut them on opposing diagonals for a more interesting bite)

• 1 tablespoon freshly grated ginger

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 2 cloves garlic, minced

• 2 tablespoons maple syrup

• 2 tablespoons olive oil

• Kosher salt

• Fresh ground pepper

• 1/2 cup raw cashews, lightly chopped

• 1 teaspoon butter (or olive oil, if you’re aiming for a vegan dish)

• About 1 tablespoon fresh thyme leaves, lightly chopped (for garnish)

Instructions

Preheat the oven to 375°F.

Add the carrots, ginger, coriander, cumin, garlic, maple syrup, and olive oil to a bowl and toss to combine. Spread the carrot mixture into a single layer on a baking sheet. Season with a pinch of salt and a few good grinds of black pepper Bake for 30 minutes, stirring the carrots on the baking sheet about every 7 minutes.

While the carrots bake, melt the butter in a small skillet. Add the cashews, a small pinch of salt, and a grind or two of black pepper, and cook until lightly toasted, stirring frequently.

When the carrots are done roasting, scrape the contents of the baking sheet into a serving bowl. Stir in the toasted cashews and fresh thyme.

This dish can be served warm or at room temperature.

Ginger Carrots with Cashews