Hi friends! Do I have a treat for you today! Okay, so when in comes to vegetables, I have to tell you, carrots don’t always rank very high in our house. The hubs isn’t super excited about the textured of cooked carrots. I tend to agree with the hubs on this one. I know, its rare when it comes to food, but its happening. Any ways. My friend Cori from Let’s Eat Grandpa was sharing her Roasted Carrots in Balsamic Reduction and Sage.
Although her recipe sounds delicious, I tend to lean towards more savory dishes rather than sweet. In any case, that got me thinking about roasted carrots and if there was a glaze I could create that would make me fall in love with carrots all over again. Well, I’m happy to report, after some time in the Made with HAPPY Kitchen, I’ve come up with something AHHHH-SOME! I mean, any vegetable roasted = five thousand times more DELICIOUS. Adding a kick booty glaze, and well… You can thank me later!
Asian Style Roasted Carrots
- Four Large Carrots
- 1 cup Soy Sauce
- 1/4 cup Honey
- 1 tablespoon Garlic (3-4 minced cloves)
- 1 teaspoon Sesame Oil
- 1 teaspoon minced Ginger
Pre-heat oven to 400 degrees.
In a medium bowl, mix together the soy, honey, garlic, sesame oil and ginger until well combined.Slice carrots into smaller pieces of similar size. Move cut carrots into the bowl of soy glaze and make sure every piece is coated. Line roasting pan with tin foil and then move the carrots onto the pan. Into the oven for 15-20 minutes.Transfer to a serving dish and viola!P.S. I’m not saying you should make these like every week, but you may want to. On a side note… Perfect side for Thanksgiving!