Sara's Secrets: Asian Spiced Roasted Baby Carrots
I didn't love this flavor combination. There are too many competing ingredients, which resulted in a muddled, somewhat unpleasant end product. The idea of roasting a bag of baby carrots in the oven is a good one, however. A less aggressive flavor profile would work well.
Sara Moulton's flavor combination here strikes me as a bit too much -- she's got soy sauce and ginger and cumin and vinegar and sesame oil all combining to overpower the carrots. I recommend that you leave a few of these ingredients out. Your taste buds will thank you.
The recipe as originally written tells the cook to roast the carrots in a 450-degree oven for 20 to 25 minutes. This was too hot; my carrots would have been blackened if I'd cooked them that long at that temperature. Try a 375-degree oven for best results.
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Yield: 4 servings
Asian Spiced Roasted Baby Carrots, Revised Version
1 pound peeled baby carrots
1 Tbsp vegetable oil
1/4 tsp salt
1 Tbsp soy sauce (preferably tamari or shoyu, which are milder than regular Chinese soy sauce)
1/2 Tbsp unsalted butter
2 tsp grated fresh ginger
1/4 tsp freshly ground black pepper
Preheat oven to 375 degrees. 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 to 25 minutes.
In a large bowl, combine soy sauce, butter, ginger, and pepper. When carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated. Serve immediately.
Asian Spiced Roasted Baby Carrots
, from Sara's Secrets for Weeknight Meals
1 pound peeled baby carrots
1 Tbsp vegetable oil
1/4 tsp salt
2 Tbsp soy sauce
1 Tbsp unsalted butter
2 tsp grated fresh ginger
2 tsp ground cumin
2 tsp sherry vinegar
1 tsp toasted sesame oil
1/4 tsp freshly ground black pepper
Preheat oven to 450 degrees. 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 to 25 minutes.
In a large bowl, combine soy sauce, butter, ginger, vinegar, sesame oil, and pepper. When carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated. Serve immediately.