Roasted Carrots with Sesame and Ginger
1 min readWhole peeled baby carrots can be substituted for the carrot sticks in this simply delicious recipe.
MAKES 4 TO 6 SERVINGS
3 tablespoons reduced-sodium soy sauce
3 tablespoons plain rice vinegar
1 tablespoon finely chopped fresh ginger
1 tablespoon toasted (dark) sesame oil
1 tablespoon brown sugar
2 large cloves garlic, finely chopped
Freshly ground black pepper, to taste
6 large carrots, about 3 ounces each, halved, cut lengthwise into sticks
In a small bowl, combine the soy sauce, rice vinegar, ginger, sesame oil, sugar, garlic, and pepper, stirring until the sugar is dissolved. Transfer to a resealable plastic bag and add the carrots; seal and turn to coat. Let marinate at room temperature 30 minutes, or refrigerate up to 24 hours.Preheat the oven to 425F (220C) degrees. Lightly oil a baking sheet with sides. Remove the carrots from the marinade (reserving 1⁄4 cup of the marinade) and arrange in a single layer on the prepared baking sheet. Bake in the center of the oven 20 to 25 minutes, or until tender and browned, tossing halfway through cooking with 2 tablespoons reserved marinade. Transfer to a serving bowl, toss with remaining 2 tablespoons reserved marinade, and serve warm.
{PER SERVING} Calories 104 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 17g • Dietary Fiber 4g • Sodium 492mg
