Maple Sesame Roast Carrots (Edit recipe)

Maple Sesame Roast Carrots are a quick-and-easy, sweet and sticky Paleo side dish that pairs perfectly with your favourite roast chicken or beef recipe.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	198
Fat:	11 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	798 mg
Fiber:	4 g
Sugars:	19 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

2 lb Carrots, peeled and cut into 2" pieces on a bias
.25 cup Coconut Aminos
3 cloves Garlic, finely chopped
1 Tbsp Pure Maple Syrup
1 Tbsp Sesame Oil
2 Tbsp Avocado Oil
2 Green Onion (Scallion), finely sliced
1 tsp Sesame Seeds, black and white
1/2 tsp Sea Salt, flakey

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F.
Add avocado oil and garlic to a cold 12" stainless steel or non-stick sauté pan. Place over med-high heat and cook until garlic starts to sizzle (approximately 2-3 minutes). Add coconut aminos, maple syrup, and seseame oil. Stir to combine and cook 60 seconds. Add carrots, toss to coat and cook 2-3 minutes.
Use a slotted spoon to transfer carrots to a parchment paper-lined rimmed sheet pan. Arrange carrots in a single layer and drizzle with half of the sauce, reserving the other half in the sauté pan.
Transfer carrots to oven and roast 20-22 minutes or until slightly charred and soft. *Tip: You really want a bit of colour on the carrots. They taste delicious with that slight bit of char! Just be careful not to completely burn them to a crisp.
While the carrots roast, return sauté pan to medium heat and reduce sauce by half. Set aside.
Remove cooked carrots from oven and transfer to serving platter. Drizzle with reduced sauce and garnish with sesame seeds, green onion and flakey sea salt. Serve immediately.