Korean inspired carrots

Every time I want Asian food, I typically order the Americanized version of fried meats and white rice. While that is delicious every once in awhile, sometimes I want those flavors in a healthier way. Enter these roasted carrots with a Korean inspired sauce.

First, simply quarter some carrots. I usually eat about 3 medium size carrots by myself for a snack. If making them for a crowd or as a side dish, you will have plenty of sauce without doubling the recipe.

Once all your carrots are sliced, drizzle a bit of olive oil and sprinkle salt on top. Then place in the oven at 350 for 15 minutes or so. Flip the carrots and roast for another 12-15 minutes.

While the carrots are roasting away, take this time to make the glaze. Simply combine the following:

  • 1/4 cup apricot jam
  • 1 tbsp soy sauce
  • 1tsp sriracha
  • 1/4 tbsp garlic (I used roasted garlic but garlic powder would be ok)
  • 1/4 tsp ginger
  • Salt and pepper

Right before your timer goes off (about two minutes) slather then with the glaze and allow to finish baking. These get nice and sticky, just like your favorite takeout, the longer it sits. I like to serve these warm, right out of the oven. I hope you enjoy these savory, sweet, and a little spicy carrots as much as I do.

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