Asianspicedroastedbabycarrots Recipes

ASIAN CARROTS

Steps:

• Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are).
• Stir in the honey. Stir in well and cook until heated through.
• Top with the sesame seeds. Season with pepper and salt, if needed.

MOROCCAN-SPICED BABY CARROTS

Steps:

• Preheat to 450°F.
• Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
• Arrange carrot mixture in a single layer on a jelly-roll pan.
• Bake at 450° F for 13 minutes, turning once.
• Sprinkle with cilantro.

ASIAN SPICED ROASTED BABY CARROTS

Steps:

• Preheat the oven to 450ºF.
• Combine the carrots, oil and salt in a medium bowl.
• Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
• Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
• When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
• Serve immediately.

ROASTED BABY CARROTS WITH FENNEL AND SAGE

Steps:

• Preheat oven 180 C.
• Place carrots in small baking tray.
• Drizzle with oil.
• Sprinkle with fennel seeds, sage and salt and pepper.
• Roast for 40 minutes, turning once, or till tender.

FRIED BABY CARROTS

Steps:

• Heat the oil in a skillet large enough to hold the carrots in a single layer.
• Add the carrots and cook gently 15 minutes, shaking frequently.
• Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
• Add the sugar and cook 2 minutes.
• Stir in lemon rind and juice and season with salt and pepper.
• Stir in chopped mint and transfer to a serving dish.
• Garnish with sprigs of mint.

ROASTED BABY CARROTS WITH THYME

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
• Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
• Remove from oven and place in serving bowl.
• Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.