Maple Sesame Roast Carrots - Paleo
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.
Servings: 4 servings
Ingredients
- 6 large carrots about 2lbs – peeled and cut into 2” pieces on a bias
- ¼ cup coconut aminos
- 3 cloves garlic – finely chopped
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 2 tbsp avocado oil
For Garnish:
- 2 green onions – finely sliced
- black and white sesame seeds
- flakey sea salt
Instructions
- 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.