Spicy and flavorful roasted carrots that make a great side dish with any Asian-inspired main dish —Kristen Smith
What You'll Need
Chili sauce (gochujang or sriracha)
Preheat oven to 400. Scrub the carrots and cut in half. Brush lightly with olive oil and sprinkle with salt. Place on a parchment lined baking sheet. Roast for about 25 minutes until just tender crisp.
Meanwhile whisk together the soy sauce and chili sauce. Taste the blend and adjust depending on your spice tolerance. Gochujang will make a milder marinade than sriracha. After 25 take the carrots out and brush or drizzle with 2/3 of the marinade. Return to the oven for 15-20 minutes until tender and caramelized but not charred. Place in serving dish and brush or drizzle with remaining marinade and sprinkle with sesame seeds.