Roasted Carrots, Beets and Oranges with Sweet Ginger Glaze

House Chef Abbie Leeson USA
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Serves 6
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These impressive sliced sweet potatoes filled with ginger syrup and crystallized ginger are double-yummy. The name Hassleback is from a Stockholm restaurant called Hasselbacken; there’s not a meaning but it’s fun to say and the dish looks great. Make a few potatoes or a big batch for a holiday party. You’ll surely get rave reviews! They potatoes re-heat well, too.

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Heat a pot of water to boiling. Preheat oven to 425°F (220°C).
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Cut carrots into diagonal slices about 1/4-inch (1/2cm) thick. Cut beets into wedges about the same thickness as the carrots.
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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.
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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.
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Remove from oven. Drizzle with Ginger Syrup. Roast additional 15-20 minutes or until vegetables are tender and glazed.
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Meanwhile, finely grate the orange zest. Slice rind from orange and cut into segments.
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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. See it
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