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    The Charming Detroiter

    Asian•Food•Recipes•Side Dishes•Vegetarian

    Asian-Style Oven Roasted Carrots

    July 20, 2015

    Asian-Style Oven Roasted Carrots | The Charming Detroiter

    They say the way to a man’s heart is through his stomach. In the case of my fiancé, the way to his heart is definitely through putting carrots into his belly. I doubt he has ever met a carrot recipe he didn’t like. Even when I was testing out different methods for making this particular roasted carrot recipe, he still ate all of the carrots that didn’t turn out so great!

    Asian-Style Oven Roasted Carrots: Oven-roasted carrots get kicked up a notch with an Asian flavor profile, including spicy gochujang paste and green onions.

    Asian-Style Oven Roasted Carrots | The Charming Detroiter

    I love these carrots because they combine all the delicious Asian flavors I love with the incredible tenderness that is oven roasted carrots. One of my favorite Asian flavor discoveries has been gochujang. This pungent red chili pepper paste brings a wonderfully complex heat to a dish, without being too intensely spicy.

    Asian-Style Oven Roasted Carrots

    Did you make this recipe? Let me know what you thought by commenting below or tagging #thecharmingdetroiter!

    Asian-Style Oven Roasted Carrots | The Charming Detroiter

    Don’t miss a single delicious Asian recipe, OR side dish recipe! Join the email list here:

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    Asian-Style Oven Roasted Carrots

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Yield: 4 servings

    Ingredients

    • 2 lb. carrots, peeled with tops trimmed
    • 6 tbsp. sesame oil, divided
    • 1/4 tsp. salt
    • 1/4 tsp. black pepper
    • 1/2 cup cilantro, packed
    • 2 tbsp. gochujang
    • 1 tsp. fish sauce
    • 1 tsp. white wine vinegar
    • 3 tbsp. scallions, finely chopped
    • 2 tbsp. sesame seeds

    Instructions

    Preheat oven to 450 degrees Fahrenheit. Line a baking sheet or dish with tin foil or spray with nonstick cooking spray.

    Add carrots, three tablespoons sesame oil, salt, and pepper to large bowl and toss to coat. Transfer carrots to baking sheet/dish, making sure none of the carrots overlap. Roast in preheated oven for 30 minutes, or until tender.

    To a food processor, add cilantro, gochujang, fish sauce, white wine vinegar, and remaining sesame oil. Blend until fully combined.

    Once carrots are finished, transfer to a large bowl and pour in the cilantro sauce. Toss until carrots are evenly coated. Transfer to carrots to a serving platter and top with chopped scallions and sesame seeds.

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    Asian-Style Oven Roasted Carrots | The Charming Detroiter

    Looking for more tasty side dishes? Look no further:

    Israeli Couscous Salad with Carrot and Lemon Oregano Vinaigrette: A beautifully simple and rustic couscous salad with carrots, parsley, dried cranberries, and a quick lemon oregano vinaigrette.

    Chopped Broccoli Salad: This fresh salad features a creamy lemon poppy seed dressing, crunchy red grapes, red onion and walnuts.

    asian carrots gochujang

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    Welcome to The Charming Detroiter! I’m Sarah, a suburban mother and wife who loves to share all things style, food, travel and home decor with y’all!

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