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Sesame Ginger Roasted Whole Carrots

Sesame Ginger Roasted Whole Carrots

The ultimate side dish that brings the freshness of spring to your table! Sesame Ginger Roasted Whole Carrots are perfectly roasted, coated in a fragrant ginger-sesame sauce, and topped with crunchy sesame seeds. A must-try for your next family gathering or weeknight dinner!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound young carrots greens trimmed to 1-inch, scrubbed and pat dry
  • 2 tablespoons olive oil
  • to taste sea salt
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon tahini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup orange juice I used lemon
  • 2 tablespoons coconut aminos
  • 2 garlic cloves minced
  • 2 tablespoons peeled and minced ginger about 2 inches
  • 1 teaspoon toasted sesame oil

Equipment

  • Blender
  • Food Processor
  • Oven
  • Peeler
  • Baking Sheet

Method
 

  1. Preheat the oven to 425 degrees F with the rack in the middle position.
  2. Place your carrots in a single layer on a parchment-lined baking sheet.
  3. Drizzle the olive oil on the carrots and sprinkle the salt on them.
  4. Roast in the oven for 30 minutes or until the carrots are tender.
  5. Meanwhile, make the sauce: combine all the ingredients in a small food processor or blender and puree until smooth.
  6. Taste for seasoning and add more salt as necessary.
  7. Spoon the ginger-sesame sauce over the carrots and top with the sesame seeds.

Notes

  • Tip 1: Store leftovers in an airtight container in the refrigerator. They can last up to 3 days.
  • Tip 2: Reheat in the oven to keep the carrots tender.
  • Tip 3: Feel free to experiment by adding other vegetables.
  • Tip 4: These carrots can be served warm or at room temperature.
  • Tip 5: Garnish with fresh herbs like cilantro to enhance flavor.