Looking forward to the fall harvest and feeling the love for these colorful carrots! Here’s a beautiful side dish that screams “autumn” and pairs with everything! Our Asian-Spiced Roasted Rainbow Carrots pop with color, are so flavorful and roast easily in your oven. The sauce is sweet and spicy, a combination of soy sauce, sambal oelek (red chili paste), maple syrup, sesame oil, and lime. Actually, this sauce can be used as a marinade for your protein also — chicken, shrimp, fish — endless possibilities! These gorgeous carrots came from Trader Joe’s (our fave!) already bunched with color. Let’s not forget the nutritional benefits of this crunchy power food like beautiful skin, cancer prevention, and anti-aging. And your mama was right when she said, “Eat your carrots — they’re good for your eyes!”
Have you ever seen anything so beautiful? These colorful carrots are so easy to cook, and taste delish roasted with our Asian sauce!
The fall harvest is here! You can pick up a package of rainbow carrots at Trader Joe’s or at your local farmer’s market.
Eat your veggies! Your mama was right about the benefits of eating carrots — they’re good for your eyes (and lots of other stuff too!).
- 30 small mutli-colored carrots, tops trimmed, scrubbed and peeled
- For the sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sambal oelek
- 1 teaspoon sesame oil
- 2 tablespoons maple syrup
- Juice from one lime
- ¼ teaspoon fresh ground pepper
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
- Chopped cilantro for garnish
- Preheat oven to 350 degrees. On a baking sheet, lay out the carrots in a single layer. Place all ingredients from the sauce in a mixing bowl and whisk together thoroughly. Spoon ¾ of the sauce over the carrots and coat well using your hands or tongs. Roast in oven for 45 minutes. Half-way through roasting, spoon more sauce over the carrots. Garnish with toasted sesame seeds and chopped cilantro when ready to serve.
If you liked this recipe, try our Spicy Asian Brussels Sprouts
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So, I got the inspiration for this dish while watching “The F Word” on my treadmill (it’s a really fun cooking show)! Gordon Ramsay makes a version of this yummy Sesame Crusted Tuna dish that made my mouth water! (Seriously, I was drooling a little!) I really wanted to share this recipe with you because it’s super simple, but full of fabulous flavor. Don’t be intimidated about searing a beautiful piece of tuna steak. It cooks so quickly and perfectly that it’s hard to mess up. The preferred doneness is very pink in the middle, but if you’re skittish about it being slightly seared, just sear it a bit more on each side. And the good news is that it’s gluten-free, made with rice noodles and gluten-free soy sauce for all of you gluten-free foodies. The presentation of this dish is everything, so please snap a picture of this dish when you make it and post it on our Facebook page. Are you drooling yet?
Tastes as good as it looks, this gorgeous Sesame Crusted Tuna is delicately placed over a bed of Asian-flavored rice noodles with chopped bell peppers, scallions and herbs.
Layer the bottom of a shallow dish with white and black sesame seeds.
Sushi-grade tuna steaks are so easy to prep. Brush them with canola oil and sprinkle with salt and pepper.
Dredge the tuna steaks in the white and black sesame mixture. Get ready to sear!
The finished product is absolutely stunning! Sprinkle more sesame seeds on top and finish off with a dollop of wakame seaweed salad. This dish is a winner!
- ½ cup white sesame seeds
- ½ cup black sesame seeds
- 3 tablespoons canola oil, divided
- 4 (8-ounce) sushi-grade tuna steaks
- Salt & pepper
- For the noodles:
- ¼ cup gluten-free soy sauce
- ¼ cup rice vinegar
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoons yuzu juice, or juice from 1 lime
- ½ teaspoon red pepper flakes
- 8 oz. vermicelli rice noodles
- ½ red bell pepper, seeded and julienned
- ½ yellow bell pepper, seeded and julienned
- ¼ cup cilantro leaves, chopped
- ¼ cup mint leaves, chopped
- 3 scallions, thinly chopped on the bias
- Store-bought wakame (seaweed salad) for garnish
- Black sesame seeds for garnish
- Prepare the tuna: Spread the white and black sesame seeds on the bottom of a shallow dish. Pat the tuna steaks with paper towels to dry. Brush each tuna steak with 1 tablespoon canola oil on both sides and sprinkle with salt and pepper on both sides. Dredge each piece in the sesame seeds to thoroughly coat.
- Heat a heavy skillet over high heat with remaining canola oil until oil starts to wave. Cook the tuna steaks on both sides for approximately 1 minute until golden brown. Remove from the pan and let rest on a cutting board. When at room temperature, slice the tuna on the bias into about ½ thick slices.
- For the noodles: In a small bowl, whisk together the soy sauce, rice vinegar, ginger, sesame oil, yuzu juice, and red pepper flakes. Set aside.
- Bring a large pot of water to a boil. Add the rice noodles and cook approximately 4-5 minutes until al-dente. Rinse the noodles under cold water in a strainer. Place the noodles in a large mixing bowl and add the sauce, bell peppers, cilantro, mint, and scallions. Mix together well.
- To plate: Place a nice portion of the noodles mixture on the bottom of a shallow bowl or plate. Top with slices of tuna, sprinkle black sesame seeds and a dollop of wakame on top.
If you liked this recipe, try our Wasabi Seared Tuna