gingered carrots

I’m always looking for creative ways to prepare one of my favorite veggies: carrots. In this recipe, these humble veggies get punched up to a whole new level with a double shot of ginger. Ginger contains anti-inflammatory compounds that may help reduce aches and pains associated with arthritis.

Makes 4 servings


  • 1 pound carrots, peeled and cut into 1” wedges
  • 2 tablespoons reduced-fat, soft tub, trans fat–free spread
  • 1/4 cup grated fresh ginger
  • 2 teaspoons ground ginger
  • Black pepper
  • Kosher salt (optional)


  • Preheat the oven to 400°F. Tear a large piece of aluminum foil, about 24” long. Spread the carrots evenly over one half. Rub the carrots with the margarine, fresh ginger, and ground ginger. Season to taste with pepper and salt (if using).
  • Fold the opposite end of the foil over, folding around the edges to make a neat package with no openings. Place the package on a baking sheet and bake 20 to 25 minutes, until the carrots are tender when pierced with a knife. Serve immediately.

Nutrition Information

Calories – 77

Protein – 1 g

Total Fat – 3 g

Saturated Fat – 0 g

Cholesterol – 0 mg

Sodium – 129 mg

Carbohydrate – 12 g

Fiber – 3 g