Carrots with an Asian Twist
These go well with any dish that has an Asian flair.We both enjoy cooked carrots, and we especially liked these with the sauce.
Equipment
- Sheet pan
- Parchment paper
- Knives
Ingredients
- 1 1/2 Cup Carrots, sliced 1/4 inch thick, into coins
- 1 tsp Sesame seed, for garnish
- 1/8 tsp Salt
For the Sauce
- 1 1/2 Tbsp Honey
- 1 1/2 tsp Reduced-sodium soy sauce
- 1/2 tsp + 1/4 tsp Sesame oil
- 1/2 tsp Minced garlic
- 1/4 tsp Ginger paste
- 1/8 tsp Red pepper flakes,
Instructions
- Preheat the oven to 425 degrees. Prepare a sheet pan using parchment paper with a light spray of oil.
- Mix the sauce ingredients in a 1-cup liquid measuring cup. Microwave for 15 seconds. Stir until combined.
- Place the carrots evenly on the prepared sheet pan and lightly spray with oil. Sprinkle with salt.
- Cook for 10 minutes. Remove from oven and drizzle with half the sauce. Return carrots to the oven and cook another 8 – 10 minutes.
- Remove cooked carrots from the oven and place them in a 1.5 qt. bowl. Add the remaining sauce and gently mix to cover the carrots.
- Move to your serving dish, sprinkle with sesame seeds, and serve.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 0.75 CupCalories: 110kcalCarbohydrates: 23gProtein: 1gFat: 2.5gSodium: 360mgPotassium: 310mgFiber: 3gSugar: 18gCalcium: 50mgIron: 0.6mg