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.
--------------------------------------------------------------------------------------------------
