Asian Roasted Carrots

I made these Asian Roasted Carrots as a side for the sous vide Vietnamese pork chops and garlic sesame lo mein. They have become one of my favorite vegetable sides.

The sauce is so flavorful that I could make a meal just of these carrots.

Looking for a recipe that isn’t Asian here is a link for roasted carrots three ways Perfect Roasted Carrots Recipe (Three Ways!) – Cookie and Kate.

Carrots are so versatile. From baby carrots to multi carrots or raw to roasted. Part of a veggie tray or a stunning side dish. If I’m counting my calories, baby carrots are great for weight loss.

Carrots are a great source of vitamins, minerals and antioxidants. They can lower the risk of cancer and help your heart. Red carrots have lycopene which helps prevent heart disease. The vitamin c helps your body build antibodies that will help your body defend your immune system. The high fiber content helps with constipation. If you have diabetes grab some carrots because the fiber helps keep your blood sugar under control.

I am a sucker for a good carrot cake. One year I made carrot cake jam to give as Christmas gifts.

Asian Roasted Carrots

Your tummy will be so happy when you make these carrots. The Asian flavors make the perfect side dish to any Asian meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine Asian

Servings 4 servings

Ingredients

  

• 1 lb carrots
• 3 tbsp sesame oil-divided
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro-packed
• 1/2 tbsp gochujang
• 1/2 tsp fish sauce
• 1/2 `tsp black vinegar or white wine
• 1 1/2 tbsp cilantro-finely chopped
• 1 tbsp sesame seeds

Instructions

 

• Preheat oven to 400'. Line a baking sheet with parchment paper.
• Peel and cut carrots into sticks.
• Add carrots, 1 1/2 tablespoons sesame oil, salt and pepper to a large bowl and toss to coat. Put carrots onto parchment lined baking sheet in a single layer. Roast in preheated oven for 15-20 minutes, until tender.
• To a food processor add cilantro, gochujang, fish sauce, vinegar and remaining sesame oil. Process until well combined.
• When carrots finish roasting add to a large bowl. Pour sauce over carrots and toss until carrots are evenly coated.
• Transfer to a serving platter and top with cilantro and sesame seeds.

Keyword asian side dish, carrots, gochujang, roasted carrots