Since we have hit root vegetable season full-on, I have been trying to come up with new ways to use the myriad of carrots that have been showing up in the CSA box nearly every Saturday morning recently. I happen to love roast carrots and the lovely caramelization of sugars that occurs and makes them so delicious when you cook them in this manner. This is a a variation of this more simple roasted carrot salad that I have made in the past.
You can use bottled shabu shabu sauce for this if you want as long as you doctor it with a bit of lemon juice to brighten the flavors. Should you have Italian parsley or coriander to hand, a little sprinkling of chopped herbs across the top would be a nice additional touch.
5 carrots
3 Tbsps Tahini
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
2 Tbsps soy sauce
1 tsp Asian chili garlic sauce
Juice from half a lemon
1 Tbsp olive oil
Salt to taste
Preheat oven to 400.
Cut the carrots into equal length batons and place them in one layer on a parchment paper of foil lined baking tray.
Drizzle with the oil, salt liberally and bake for 40 minutes. Remove from oven and set aside until room temperature.
While the carrots are roasting. make the dressing by whisking the Tahini, sesame oil, rice wine vinegar, soy sauce and chili garlic sauce together.
Just before you are ready to serve the salad, toss the warm carrots with the dressing and drizzle with the lemon juice.
I served this as one of several side salads to accompany spring rolls, but you could toss these with bitter greens or serve these as a side to grilled pork chops, for example.
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