Ingredients with Measurements:
- 1 lb. carrots, peeled and sliced into 1/4 inch rounds
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 tbsp. soy sauce
- 1 tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. chopped fresh parsley (optional)
Special equipment needed: None
Step-by-step instructions:
a. Preheat oven to 400°F.
b. In a small bowl, whisk together rice vinegar, honey, soy sauce, olive oil, salt, and black pepper.
c. Place sliced carrots in a single layer on a baking sheet.
d. Pour the rice vinegar mixture over the carrots and toss to coat.
e. Roast in the oven for 25-30 minutes, stirring occasionally, until the carrots are tender and the glaze is caramelized.
f. Remove from the oven and sprinkle with chopped parsley, if desired.
10 minutes preparation time, 25-30 minutes cooking time.
5. Temperature: 400°F.
Serving size: 4 servings.
Nutritional information:
- Calories: 130
- Fat: 3g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Balsamic vinegar or apple cider vinegar can be used instead of rice vinegar.
- Coconut aminos or tamari can be used instead of soy sauce.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Use different colored carrots for a more colorful dish.
- Add some minced garlic or ginger to the glaze for extra flavor.
Tips and tricks:
- Make sure to slice the carrots evenly so they cook evenly.
- Toss the carrots occasionally while roasting to ensure they are evenly coated in the glaze.
- If the glaze is too thick, add a splash of water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the carrots on a platter with a sprinkle of chopped parsley for a pop of color.
Garnishes:
- Chopped parsley or cilantro.
Pairings:
- Serve with roasted chicken, grilled steak, or baked fish.
Suggested side dishes:
- Roasted potatoes or sweet potatoes.
- Steamed broccoli or green beans.
Troubleshooting advice:
- If the glaze is too thin, cook the carrots for a few extra minutes to allow the glaze to thicken.
Food safety advice:
- Make sure to wash and peel the carrots before slicing them.
Food history:
- Rice vinegar is a staple in Asian cuisine and is commonly used in dressings, marinades, and sauces.
Flavor profiles:
- The sweet and tangy glaze pairs perfectly with the earthy sweetness of the roasted carrots.
Serving suggestions:
- Serve as a side dish for a family dinner or as a vegetable side for a holiday meal.
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Taste: Sweet, Tangy, Savory, Umami, Caramelized