Roasted Carrot Ginger Ramen
Carrots are one of those vegetables that gets overlooked because they're too common, too simple, too boring. But when you roast them until they're caramelized and sweet, and pair them with fresh ginger that's sharp and warming, they become something completely different. The roasting brings out the carrots' natural sugars, the ginger adds that spicy warmth that makes your sinuses clear, and together they create this broth that's both comforting and bright. Serving it over ramen noodles turns a simple vegetable into a full meal that's satisfying without being heavy, and the kind of thing you make when you want to feel healthy but still want actual flavor. It's sweet, it's warming, and it's proof that you don't need meat to make a bowl of ramen that feels complete.
Orange turns to gold—ginger burns beneath the skin—sweetness meets the heat.
Let Me Tell You...
I used to think of carrots as the vegetable you eat raw with hummus when you're trying to be healthy, or the thing that shows up in every soup and stew because it's cheap and always available.
They were functional, not exciting.
Then I roasted them for the first time, tossed with olive oil and a little honey, and they came out of the oven caramelized and sweet with crispy edges.
I ate half the tray standing at the stove, and suddenly carrots weren't boring anymore.
They were candy disguised as a vegetable, and I started roasting them all the time.
Uneven sizes = some burnt, some raw.
One winter, I had a huge bag of carrots from the farmers market that I'd bought on a whim, and I needed to use them before they turned into carrot mush in the back of my fridge.
I roasted a bunch with olive oil and a little cumin, and while they were cooking, I made a broth with vegetable stock and fresh ginger that I'd grated so fine it almost dissolved into the liquid.
The ginger turned the broth this pale golden color and filled the kitchen with that sharp, warming smell that makes you feel like you're getting healthier just by breathing it in.
Big chunks are harsh, grated ginger blooms evenly.
I had ramen noodles because I always have ramen noodles, and I figured they'd work as well as anything else to soak up the ginger broth.
I cooked the noodles, ladled the broth over them, and piled the roasted carrots on top.
The carrots were sweet and caramelized with those crispy, almost burnt edges that taste like pure sugar, and the ginger broth was warming and bright with just a hint of spice.
I added sesame seeds and some microgreens because I had them, and suddenly the bowl looked like something you'd order at a fancy health-food restaurant.
A little goes a long way and it adds nutty depth.
The first bite was surprisingly satisfying.
The carrots were sweet and earthy, the ginger added warmth without being overpowering, and the noodles soaked up the broth until they were glossy and flavorful.
It wasn't heavy or rich, but it didn't feel like diet food either.
It was just good, simple, honest food that made me feel like I was taking care of myself without sacrificing taste.
I ate the whole bowl slowly, savoring it, and felt smug about eating vegetables in a way that didn't feel like punishment.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 4 cups vegetable broth (preferably low-sodium)
- 2-inch piece fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (plus extra for drizzling)
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
- Microgreens or cilantro, for garnish
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the carrot pieces with olive oil, honey, cumin, salt, and black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the carrots are caramelized and tender with crispy edges.
- While the carrots roast, heat the sesame oil in a medium pot over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Pour in the vegetable broth and soy sauce. Bring to a gentle simmer and cook for 10 minutes to let the ginger infuse the broth. Taste and adjust seasoning with salt and black pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove from heat.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot ginger broth over the noodles.
- Top each bowl with roasted carrots, sliced green onions, toasted sesame seeds, and microgreens or cilantro. Drizzle with a little extra sesame oil.
- Serve immediately while hot.