Sriracha Roasted Carrots

Servings

4 ounces carrots

COOKING TIME

30 Minutes

This recipe can be multiplied or divided by 2 and makes very good leftovers.

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

Place a large skillet in the oven and preheat the oven to 325F.

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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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.

These carrots are quick and simple and their sweetness is the perfect balance for the spicy sriracha.

Emile Zola