Carrie’s Experimental Kitchen

Sweet & Sour Roasted Carrots

 

 

Sweet & Sour Roasted Carrots tossed in a mixture of sesame oil, garlic, chili paste, vinegar, salt and honey; then roasted until tender make the perfect side dish to any Asian inspired meal.

 Sweet & Sour Roasted Carrots tossed in a mixture of sesame oil, garlic, chili paste, vinegar, salt and honey; then roasted until tender make the perfect side dish to any Asian inspired meal.

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I recently realized that I hadn’t posted a new vegetable recipe since October when I made these carrots and thought it was about time for a new one. I decided to make these Sweet & Sour Roasted Carrots because I was making a new Asian inspired chicken dish (recipe coming soon!) and wanted to have a vegetable to go with it.

Sweet & Sour Roasted Carrots

Roasting is one of my favorite ways to prepare vegetables mainly because it adds a natural sweetness. It also is so easy to just mix ingredients together and throw them on a pan and let the oven do the work while you’re preparing something else.

Sweet & Sour Roasted Carrots tossed in a mixture of sesame oil, garlic, chili paste, vinegar, salt and honey; then roasted until tender make the perfect side dish to any Asian inspired meal.

For this recipe you’ll need carrots, sesame oil, garlic, cider vinegar, chili paste, honey, salt and scallions (or green onions). Once you peel the carrots, cut them diagonally into 1/2″ rounds and place them in a mixing bowl with the scallions. Try to get them as even in thickness as possible so that they cook evenly.

Sweet & Sour Roasted Carrots

In a smaller bowl, combine the oil, garlic, vinegar, chili paste, honey and salt. Whisk all of the ingredients together, pour over the carrots; then toss to coat. Place the carrots on an old baking sheet in a preheated 425°F oven for 20-30 minutes; turning halfway through the cooking process. The carrots are done when they are soft when pierced with a fork or the tip of a sharp knife and they have slightly brown edges.

Sweet & Sour Roasted Carrots tossed in a mixture of sesame oil, garlic, chili paste, vinegar, salt and honey; then roasted until tender make the perfect side dish to any Asian inspired meal.

I’ve mentioned it before, but I have one baking sheet that I use only for roasting. I don’t recommend lining it with foil as the carrots will probably stick and you don’t want to have to pick out pieces of foil while you’re trying to eat. 🙂

Sweet & Sour Roasted Carrots #vegetable Click To Tweet

If you like a little extra heat in your food, you can adjust the amount of chili paste, but we found that 1 teaspoon was plenty for us. My family really liked these Sweet & Sour Roasted Carrots and they had just the right balance of sweet and sour; not to mention they went perfectly with our meal. ~Enjoy!

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Sweet & Sour Roasted Carrots
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Sweet & Sour Roasted Carrots
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Sweet & Sour Roasted Carrots tossed in a mixture of sesame oil, garlic, chili paste, vinegar, salt and honey; then roasted until tender make the perfect side dish to any Asian inspired meal.

Course: Vegetable
Servings: 4
Calories: 98 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 lb. Carrots, peeled and 1/2" diagonal slice
  • 2 Scallions, chopped
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Cider Vinegar
  • 1 tbsp. Honey
  • 1 tsp. Chili Paste
  • 1/2 tsp. Kosher Salt
  • 2 Cloves Garlic, minced
Instructions
  1. Preheat oven to 425 degrees F. 

  2. Add the carrots and scallions to a medium mixing bowl. 

  3. In a separate small bowl, combine the oil, vinegar, honey, chili paste, salt and garlic; whisk well. 

  4. Add the liquid mixture to the carrots and toss to coat; then place on a roasting pan and bake for 20-30 minutes; turning halfway until the carrots are tender and are slightly brown around the edges. 

Recipe Notes

Nutrition Facts
Sweet & Sour Roasted Carrots
Amount Per Serving
Calories 98 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 0mg 0%
Sodium 252mg 11%
Potassium 389mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 10g
Protein 1g 2%
Vitamin A 380%
Vitamin C 13%
Calcium 4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

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Sweet & Sour Roasted Carrots tossed in a mixture of sesame oil, garlic, chili paste, vinegar, salt and honey; then roasted until tender make the perfect side dish to any Asian inspired meal.

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2 Comments

  1. Nancy
    February 25, 2017 at 5:11 pm - Reply

    Great spin on carrots! Will have to try! Thanks.

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