Roasted Carrot with Chilli

Ingredients

• Carrots 500g
• Vegetable oil 2 tbsp
• Red chilli 1-2, finely chopped
• Garlic 2 cloves, minced
• Fresh ginger 1 tsp, grated
• Soy sauce (or tamari for gluten-free) 2 tbsp
• Rice vinegar 1 tbsp
• Maple syrup (or honey) 1 tsp
• Sesame oil 1 tsp, for drizzling (optional)
• Spring onions 2, sliced, for garnish
• Toasted sesame seeds 1 tsp, for garnish
• Salt To taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with parchment paper.
2. Wash and trim the carrots. Cut them into bite-sized pieces, about 3-4cm long. If carrots are thick, halve or quarter them lengthwise.
3. Place the carrot pieces on the prepared baking tray. Drizzle with vegetable oil and season with a pinch of salt. Toss to coat evenly.
4. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and starting to caramelise at the edges.
5. While the carrots are roasting, prepare the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, chopped red chilli, minced garlic, grated ginger, and maple syrup.
6. Once the carrots are cooked, remove them from the oven. Pour the prepared dressing over the hot carrots directly on the baking tray.
7. Toss the carrots thoroughly to coat them in the dressing. If using, drizzle with the sesame oil.
8. Transfer the carrots to a serving dish. Garnish with sliced spring onions and toasted sesame seeds before serving.