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Roasted Carrots

After a food coma from Singapore's 54th Independence Day and a super long weekend, I decided to go back to my strict diet. I feel like I'm gaining weight. My strict diet consists of more greens and fruits, less meat and sugar plus at least 30 mins of workout daily. I still can't get over my carrot cake recipe. Especially the roasted carrots; I still can find the same beautiful shades of different colors of carrots at my local market, so why not do a separate recipe properly?

 

 

I adore the smell of roasted garlic. Imagine the big smile on my face as soon as I pulled that outta the oven. The trick here is not to burn the garlic. I can use garlic powder and cheat my way thru' this recipe, but I love eating roasted garlic bits. So, how to not to screw this up? Keep a close eye on it when the aroma of roasted garlic permeates your kitchen. Pull the tray out, give the carrots a quick toss and check the garlic. If some are beginning to burn, remove them and place them separately in a bowl. Do not discard them. They are flavor bombs!

 

 

My daughters surprisingly like this dish. As a parent, I know how difficult it is to get your kids to eat the healthy greens and fruits. I had been trying all sorts of ways to get them to eat. I am glad that they devoured this plate of roasted carrots without any complaining. I really hope you will give this recipe a try and roast some lovely carrots for your kids.

 

Ingredients:
(Serve 2)

  • Carrots, A Handful

  • Canola / Peanut / Grapeseed Oil, 1/4 Cup

  • Garlic Grated, 2 Cloves

  • Nori Flakes, Pinch

  • Shichimi Togarashi, Pinch

  • Sea Salt, Pinch

  • Dried Mushroom Powder, Pinch

Equipment:

  • Oven

Directions:

  1. Preheat oven to 180 degrees celsius or 360 fahrenheit.

  2. Lined parchment paper onto a baking tray.

  3. Wash the carrots thoroughly.

  4. Trim off excess stems and roots.

  5. Pad dry with a kitchen paper.

  6. Transfer onto the prepared baking tray.

  7. In a bowl, combine oil, garlic, nori flakes, togarashi, salt and mushroom powder.

  8. Stir until well combined.

  9. Rub the carrots well with the oil mixture.

  10. Wack into the oven and bake for 15 mins or until the carrots are fork tender.

  11. *If the garlic browned before the carrots are baked, remove the garlic and transfer into a small bowl. Do not discard.*

  12. Remove from oven and transfer onto serving plate.

  13. Drizzle all the leftover oil mixture and garlic from the baking tray over the carrots.

  14. You can garnish with some fresh shredded carrots and herbs of your choice.

  15. Serve immediately.

 

 

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