Four ingredients make up these a-little-sweet-with-a-lotta-heat Wasabi Honey Roasted Carrots.
Confession: I eat sushi the “wrong” way. Growing up far removed from any kind of fresh seafood scene, I didn’t even try sushi until college, but from square one I was doomed. I piled on the pickled ginger and wasabi and drunked each piece in an obscene amount of soy sauce.
Confession: This is still my favorite way to eat sushi.
I KNOW. You are judging me and that’s fine, I probably deserve it. But let’s forget for just two seconds about how I bastardize the entire sushi-eating experience and focus on this post.
One of my favorite sushi rolls is finished with a sweet sauce, and I can never get over how perfectly the sweetness mingles with the KA-POW in-your-face heat of the wasabi. I don’t know how it never occurred to me until now to try and replicate those flavors, but now I have, and I am in LOVE.
These carrots only have four ingredients and require almost zero effort. I love roasted vegetables more than a lot of things in life for this very reason – the cooking process alone brings out so much flavor, you really don’t need to add much else. The light wasabi-honey glaze compliments the sweetness of the carrots without detracting from the roasted-veggie-goodness.
These are a perfect side dish, and would be amazing served with some rice or quinoa. But then again, I would eat rice or quinoa with essentially any dish…
- 1 lb carrots
- 1 tbsp honey
- 2 tsp wasabi paste
- 1 tbsp sherry cooking wine (or rice wine vinegar)
- Preheat oven to 425 degrees F.
- Toss the carrots in a light drizzle of olive oil, and roast on a baking sheet lined with parchment paper for 25-30 minutes, or until tender.
- Mix together the honey, wasabi and sherry and brush lightly over the roasted carrots. Enjoy!