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.
Recently I 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.
So I decided to make these Sweet & Sour Roasted Carrots since I was making a new Asian inspired chicken dish and wanted to have a vegetable to go with it.
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.
How do you make Sweet and Sour Carrots?
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.
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.
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. 🙂
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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- Preheat oven to 425 degrees F.
- Add the carrots and scallions to a medium mixing bowl.
- In a separate small bowl, combine the oil, vinegar, honey, chili paste, salt and garlic; whisk well.
- 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.
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