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Olive Oil–Poached Carrots with Honey and Ginger

Olive Oil–Poached Carrots with Honey and Ginger

By Hisham Ali HassanNovember 14, 2025

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes

Carrots generously slicked with olive oil and cooked in a moderately hot oven become velvety-tender and have pure, clean flavor. This technique uses less oil than true oil-poaching, but delivers similarly delicious results. We toss some ginger into the mix for warm spiciness, then finish the carrots with vinegar, honey and chives. It is best to use slender carrots, the type sold in bunches with greens attached, rather than thick bagged or bulk carrots. If they are 1 inch or thicker at the top, halve them lengthwise so they cook through in the time indicated. The carrots are best served warm, but also are good at room temperature. They hold well in the foil-covered baking dish for up to an hour; when ready to serve, transfer them to a platter and finish them as the recipe instructs.

Tip

Don’t skip the step of dissolving the salt in water. This ensures even distribution of salinity. Salt does not dissolve in oil, so if simply sprinkled over the carrots, the seasoning can be spotty.

Ingredients

  • Kosher salt

  • ⅓

    cup extra-virgin olive oil

  • 1½-1¾

    pounds slender carrots, peeled (see headnote)

  • 1-inch piece fresh ginger, peeled, sliced ¼ inch thick and bruised

  • 1

    tablespoon honey

  • 1

    tablespoon white wine vinegar or white balsamic vinegar

  • Thinly sliced chives, to serve

Step 1

Heat the oven to 425°F with a rack in the middle position. In a small bowl, combine 1 tablespoon water and ¾ teaspoon salt; stir until the salt dissolves.

Step 2

In a 9-by-13-inch baking dish, combine the carrots and ginger slices. Drizzle with the salt water and the oil mixture. Toss to coat, then distribute the carrots in an even layer. Cover tightly with foil and bake until a skewer inserted into the thickest carrot meets no resistance, 30 to 35 minutes.

Step 3

Transfer the carrots to a platter. Remove and discard the ginger slices. To the baking dish, stir in the honey and vinegar. Drizzle the mixture over the carrots, then sprinkle with chives.

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