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Asian Roasted Carrots
My daughter is a huge fan of cooked carrots, so I roasted them with an Asian-style marinade to go with the Asian roasted chicken and sesame noodles. These carrots were a huge hit with my entire family, and we thought they paired nicely with the chicken and noodles.
Asian Roasted Carrots
Ingredients:
- 6 large carrots, halved
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 2 cloves garlic, minced
- 2 tsp toasted sesame oil
- 2 tsp minced fresh ginger root
How to Make Asian Roasted Carrots:
Slice the carrots into sticks. Combine the soy sauce, rice vinegar, garlic, toasted sesame oil, and ginger in a zip-lock bag. Add the carrots to the marinade and marinate for 30 minutes.
Preheat the oven to 425 degrees.
Coat a baking sheet with olive oil cooking spray, then add the carrots (without the marinade).
Roast, flipping them occasionally, for 20-25 minutes or until fork-tender. Enjoy.
Servings: 4
Equipment
Ingredients
- 6 large carrots halved
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp fresh ginger root, minced
- 2 cloves garlic, minced minced
Instructions
- Slice the carrots into sticks. Combine the soy sauce, rice vinegar, toasted sesame oil, ginger, and garlic in a zip-lock bag.
- Add the carrots to the marinade and marinate for 30 minutes.
- Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray, then add the carrots (without the marinade).
- Roast, flipping them occasionally, for 20-25 minutes or until fork-tender. Enjoy.
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This looks TOO easy!! I must try it!
Did you peel the carrots?
Rebecca,
Yes, I peeled the carrots before cooking.
Cheers,
Pam
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