Asian Spiced Roasted Baby Carrots

The packages of the peeled baby carrots that you find the your grocery cuts back on the prep time for these babies!! A Sara Moulton recipe.

• Ready In: 38 mins
• Serves: 4

Ingredients

• 1  lb  baby carrots
• 1  tablespoon  vegetable oil
• 1⁄4 teaspoon kosher salt
• 2  tablespoons soy sauce
• 1  tablespoon butter, sliced
• 2  teaspoons fresh ginger, finely grated
• 2  teaspoons ground cumin
• 2  teaspoons sherry wine vinegar
• 1  teaspoon  toasted sesame oil
• 1⁄4 teaspoon black pepper, freshly ground

Directions

1. Preheat the oven to 450ºF.
2. Combine the carrots, oil and salt in a medium bowl.
3. Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
4. Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
5. When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
6. Serve immediately.