This sesame-ginger roasted carrot dish, adapted from Michelle Tam's Ready or Not!, tastes great straight from the fridge or at room temperature, making it a great option for your Thanksgiving buffet AND more importantly, T-Day leftovers.
1poundyoung carrotsgreens trimmed to 1-inch, scrubbed and pat dry
1tablespoontoasted sesame seeds
For the sauce:
1/2cupextra virgin olive oil
1/4cuporange juiceI used lemon
2tablespoonspeeled and minced gingerabout 2 inches
1teaspoontoasted sesame oil
Preheat the oven to 425 degrees F with the rack in the middle position. Place your carrots in a single layer on a parchment-lined baking sheet.
Drizzle the olive oil on the carrots and sprinkle the salt on them.
Roast in the oven for 30 minutes or until the carrots are tender.
Meanwhile, make the sauce: combine all the ingredients in a small food processor or blender and puree until smooth. Taste for seasoning and add more salt as necessary.
Spoon the ginger-sesame sauce over the carrots and top with the sesame seeds.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!