Asian Spiced Roasted Baby Carrots |
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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 4 |
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The packages of the peeled baby carrots that you find the your grocery cuts back on the prep time for these babies!! A Sara Moulton recipe. Ingredients:
1 lb baby carrots |
1 tablespoon vegetable oil |
1/4 teaspoon kosher salt |
2 tablespoons soy sauce |
1 tablespoon butter, sliced |
2 teaspoons fresh ginger, finely grated |
2 teaspoons ground cumin |
2 teaspoons sherry wine vinegar |
1 teaspoon toasted sesame oil |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. Preheat the oven to 450ºF.
2. Combine the carrots, oil and salt in a medium bowl.
3. Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
4. Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
5. When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
6. Serve immediately.
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