Maple-sesame roasted carrots
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Ingredients
- 2 tablespoons avocado oil
- 3 garlic cloves, finely chopped
- 1/4 cup coconut aminos
- 1 tablespoon pure maple syrup
- 1 tablespoon toasted sesame oil
- 6 large carrots (about 2 pounds), cut into 2-inch pieces on an angle
- 2 scallions, white and light green parts only, thinly sliced, for garnish
- 2 teaspoons mixed black and white sesame seeds, for garnish
- Flaky sea salt, for garnish
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large stainless-steel or nonstick sauté pan, combine the avocado oil and garlic.
- Cook over medium-high heat, stirring, until the garlic starts to sizzle, two to three minutes.
- Stir in the coconut aminos, maple syrup, and sesame oil and cook for one minute.
- Add the carrots, toss to coat, and cook until the sauce has reduced by one-quarter, two to three minutes.
- Using a slotted spoon, transfer the carrots to the prepared baking sheet and arrange them in a single layer. Drizzle half the pan sauce over the carrots, reserving the other half in the pan.
- Roast the carrots for 20 to 22 minutes, until lightly charred and soft.
- While the carrots roast, return the sauté pan to medium heat and cook until the sauce has reduced by half, about four minutes.
- Transfer the roasted carrots to a serving platter and drizzle them with the sauce. Garnish with the scallions, sesame seeds, and a pinch of flaky salt and serve.
