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Ingredients
| baby carrots: 1 lb |
| vegetable oil: 1 Tbl |
| Kosher salt: 1/4 tsp |
| soy sauce: 2 Tbl |
| salted butter: 1 Tbl (sliced) |
| ginger (minced): 2 tsp (finely grated) |
| ground cumin: 2 tsp |
| sherry vinegar: 2 tsp |
| toasted sesame oil: 1 tsp |
| black pepper: 1/4 tsp (freshly ground) |
Asian Spiced Roasted Baby Carrots
Credit: Food.com
User rating:
-
Prep Time
8 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 450ºF.
- Combine the carrots, oil and salt in a medium bowl.
- Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
- Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
- When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
- Serve immediately.