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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Fa-La-Latkes! Hanukkah falls on X-Mas this year (“Chrismukkah!”), so we’ve created an Asian latke to partner with your traditional latke using sweet potatoes and Chinese Five Spice! With a little help from Raw Spice Bar, we upped our game with this sweet and savory latke complete with the traditional toppings — sour cream and applesauce. This potato pancake is not your grandmother’s latke. Sorry, Bubbie!
Shred sweet potatoes in a food processor.
- In a food processor using the shredder blade, shred the sweet potatoes. Place in a large mixing bowl. Shred the carrots and place in the bowl with the potatoes. Grate the onion with the slicer blade, strain in a paper towel or kitchen towel to remove any liquid. Add to the mixing bowl. To the potato mixture add the Chinese Five Spice, eggs, coconut flour, and salt. Mix thoroughly with your hands until well-combined.
- Heat the oil on medium-high in a heavy cast iron skillet. Forming small patties with the potato mixture, place into the hot oil and cook patties (latkes) until golden brown, about 2-3 minutes on each side, pressing down periodically. Transfer the latkes to a paper towel to drain. Keep warm while cooking remaining latkes. Serve on a platter with a side of sour cream if desired, and sprinkle the latkes with the scallions.
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I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish! Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week. The baked tofu has a great firm texture and is so much healthier than the deep-fried version. I honestly could eat this entire portion myself! (Sucks for my hubbie)!
- 1 (8 oz.) block of extra-firm tofu
- 2 tablespoons canola oil
- 2 small bunches broccoli, cut into bite-sized pieces
- 5 garlic cloves, minced
- 1 Thai chili pepper, chopped (seeded for less heat)
- 2 tablespoons hoisin sauce
- Pinch of salt
- Cooked white or brown rice
- To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
- Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
- Serve with a side of steamed white or brown rice.