How to make Roasted Carrots with Sesame Ponzu Vinaigrette
Slice your carrots just like this, I like going on the diagonal. Toss ‘em with just a bit of olive oil or cooking oil. Then roast in the oven.
The Sesame Ponzu Vinaigrette is just 4 ingredients: sesame oil, ponzu sauce, sesame seeds and green onions.
Ponzu sauce is like the fun-loving sister to soy sauce. It’s a light, tangy, citrusy version of soy sauce, which makes it perfect for any type of dipping sauce (especially for dumplings!), salad dressing recipe or simple way to dress any steamed vegetables. I’m working with client Mistukan, who makes the very best ponzu sauce in the market, to develop simple, everyday recipes using their products.
Just whisk everything together.
Roasted Carrots with Sesame Ponzu Vinaigrette
This Sesame Ponzu Vinaigrette is so versatile – use it to jazz up grilled tofu, chicken or fish.
1 pound carrot, peeled and cut into ¾” thick diagonal pieces
2 teaspoons cooking oil or olive oil
1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
1 teaspoon sesame seeds
1 tablespoon chopped green onions
½ teaspoon roasted sesame oil
Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk together the remaining ingredients. Toss with the cooked carrots.