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
Shop products featured in this recipe:
Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly!
These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!
Place the stuffed wonton wrappers on a baking sheet before steaming.
Steam the wontons in a bamboo steamer or stove-top steaming insert.
Fry the wontons in a skillet after steaming, and serve warm!
- 1 whole bulb of garlic
- 1 teaspoon extra virgin olive oil
- 1 medium shallot, minced
- 1 cup organic pumpkin puree
- ¼ teaspoon Chinese Five Spice
- ⅛ teaspoon cayenne pepper
- Salt and pepper
- ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
- 14 square wonton wrappers
- 2 tablespoons canola oil
- 1 tablespoon grated Parmigiano-Reggiano cheese
- Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
- Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
- To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
- To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
- Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.
Shop products featured in this recipe: