Ingredients for Asian Spiced Roasted Baby Carrots
- 1 lb baby carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup soy sauce
- 2 tablespoons butter
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- chopped green onions (optional)
- sesame seeds (optional)
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How to Make Asian Spiced Roasted Baby Carrots
- Preheat oven to 450°F (232°C).
- In a medium bowl, toss 1 pound of baby carrots with 2 tablespoons olive oil and 1 teaspoon salt.
- Spread carrots in a single layer on a rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly browned.
- While carrots roast, whisk together 1/4 cup soy sauce, 2 tablespoons butter, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper in a large bowl.
- Once carrots are tender, add them to the soy sauce mixture. Toss gently until the butter is melted and the carrots are evenly coated.
- Serve immediately. Garnish with chopped green onions or sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
22g
Fat
12g
Carbs
3g
