Sweet And Salty Roast Carrots
Sweet And Salty Roast Carrots
The sweetness of roast carrots can often be overwhelming for me. But this glaze, teeming with soy sauce and umami spices, balances out their sweetness. I love these carrots as a great side dish to virtually any roast meat or salad, grain bowl topping, or, like the Maple-Roasted Tomatoes as a sort of vegetable candy to snack on throughout the night.
Ingrediënten
- 1½ tablespoons agave syrup or honey
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- ¼ teaspoon crushed red chile flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- 1 pound carrots peeled and cut on an angle into ½-inch-thick slices
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructies
- In a bowl, combine the agave syrup, soy sauce, oil, chile flakes, coriander, black pepper, and carrots and toss to coat evenly.
- Transfer the carrots and dressing to a 7-inch round cake pan insert, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 375°F, stirring every 5 minutes, until the dressing is reduced to a glaze and the carrots are lightly caramelized and tender, about 20 minutes.
- Remove the pan from the air fryer, transfer to a bowl, and sprinkle with the parsley before serving.
