Asian-Spiced Roasted Rainbow Carrots


30 small mutli-colored carrots, tops trimmed, scrubbed and peeled
For the sauce:
3 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek
1 teaspoon sesame oil
2 tablespoons maple syrup
Juice from one lime
¼ teaspoon fresh ground pepper
2 tablespoons fresh cilantro, chopped
1 teaspoon toasted sesame seeds
Chopped cilantro for garnish


Preheat oven to 350 degrees. On a baking sheet, lay out the carrots in a single layer. Place all ingredients from the sauce in a mixing bowl and whisk together thoroughly. Spoon ¾ of the sauce over the carrots and coat well using your hands or tongs. Roast in oven for 45 minutes. Half-way through roasting, spoon more sauce over the carrots. Garnish with toasted sesame seeds and chopped cilantro when ready to serve.


Looking forward to the fall harvest and feeling the love for these colorful carrots! Here’s a beautiful side dish that screams “autumn” and pairs with everything! Our Asian-Spiced Roasted Rainbow Carrots pop with color, are so flavorful and roast easily in your oven. Let’s not forget the nutritional benefits of this crunchy power food like beautiful skin, cancer prevention, and anti-aging. And your mama was right when she said, “Eat your carrots — they’re good for your eyes!”




Wednesday, September 6, 2017 - 2:59pm


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