Sriracha Roasted Carrots
Servings
4Serving size
4 ounces carrotsThis recipe can be multiplied or divided by 2 and makes very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 tsp. Sesame oil |
| 1 lb Carrots, raw (peeled and sliced into rounds) |
| 4 large Green onions (sliced crosswise; keep white and green parts separate) |
| 4 tsp. Sriracha |
| 2 Tbsp No salt added vegetable stock |
Instructions
When the oven comes to temperature, place the olive oil and sesame oil in the pan, swirl, and add the carrots.
Toss and return the pan to the oven.
Roast for 10 minutes, tossing occasionally.
Add the white part of the green onions, toss, and roast for 5 minutes.
Meanwhile, in a small bowl, whisk together the sriracha sauce and the vegetable stock.
After the five minutes are up, add the green part of the green onions and the sriracha/stock sauce, toss, and return to the oven.
Roast for an additional 5 minutes. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These carrots are quick and simple and their sweetness is the perfect balance for the spicy sriracha.