This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The day is not far off when one ordinary carrot may be pregnant with revolution." -Emile Zola
These carrots are quick and simple and their sweetness is the perfect balance for the spicy sriracha.
Servings: 4 | Serving size: 4 ounces carrots
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes very good leftovers. Note that due to the lack of reporting information for some ingredients, the Nutrition Information may not be accurate.
|2 tsp||olive oil|
|1 tsp||sesame oil|
|1 lb||carrots (peeled and sliced into rounds)|
|4 large||green onions (sliced crosswise; keep white and green parts separate)|
|4 tsp||sriracha sauce|
|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.
Serving size: 4 ounces carrots
|Calories 94||Calories from Fat 33|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 4g||14%|
|Vitamin A 371%||Vitamin C 30%|
|Calcium 6%||Iron 2%|
|Vitamin K >68 mcg||Potassium 432 mg|
|Magnesium 19 mg|