Honey Ginger Rainbow Carrot Roses elevate simple Rosh Hashanah plates to exquisite servings. All you need is one easy to use tool to make these gorgeous colorful carrot roses!
For the Carrots
- 2 pounds rainbow carrots, peeled
- nonstick vegetable spray
For the glaze
- 1/4 cup honey
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- dash freshly ground black pepper
- 3 tablespoons canola oil, divided
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon dehydrated green onions/chives
- extra honey for drizzling
For the carrots
Preheat oven to 350°F.
Spray a round casserole dish with nonstick vegetable spray. Set aside
Using a large pencil sharpener tool, sharpen a carrot, rotating it around 20-25 times until there is a long curled carrot piece. Form that piece into a rose. Repeat until you have around 24 roses.
Place the carrots in the prepared round baking dish. Set aside.
For the glaze
In a large measuring cup or bowl, whisk together the honey, ginger, salt, pepper, two tablespoons canola oil, orange juice and chives.
Pour the glaze evenly over the carrots. Drizzle the remaining tablespoon of canola oil over the carrots.
Bake the carrot roses for 40 minutes until lightly browned on top.
Remove from the oven and drizzle with additional honey. Serve hot as a vegetable side dish.
I found rainbow carrots at Trader Joe’s, but you can usually find them at your local grocery store or produce store. If you can’t find them, you can use traditional orange carrots instead.
Initially, I tried using very large carrots. I found that the thinner ones (not pencil thin) worked better than the fat ones.
- Serving Size: 3 roses
- Calories: 129
- Sugar: 14.7 g
- Sodium: 117.5 mg
- Fat: 5.6 g
- Carbohydrates: 20.5 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: Rainbow Carrots, Carrots, Carrot Roses, Rosh Hashanah, Gluten Free, Dairy Free, Meat Free