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Prep time
30 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Spicy and flavorful roasted carrots that make a great side dish with any Asian-inspired main dish —Kristen Smith
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Ingredients
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1 bunch
Carrots
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3 tablespoons
Chili sauce (gochujang or sriracha)
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2 tablespoons
Soy sauce
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2 tablespoons
Olive oil
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1 teaspoon
Sesame seeds
Directions
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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.
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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.
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