Honey Mustard and Ginger Glazed Carrots
Roast carrots truly may be the most valuable player of all vegetables. Maybe even more than gasp the potato!! I will always be a fry guy (my potato vehicle of choice) but there's something about a perfectly seasoned roast carrot with it's slightly too burnt ends and tender, sweet insides that will forever cause my mouth to drool. These particular roast carrots are a slightly gussied up version of the roast carrot without an insane amount of effort. While the carrots roast, you'll have an extra step of making a honey mustard and ginger glaze that's drizzled over the carrots once cooked. It's a step worth taking, as the carrots, when right out of the oven, soak up the sauce like a delectable sponge. The carrots become brighter and full of flavor as a result of your efforts. The carrots are also paired with a scallion cashew cream, which can be made in advance or not at all, they'll be tasty regardless!
At a glance
Yield
3 servingsTime
35 minutesIngredients
Carrots
2 pounds carrots, peeled and trimmed
Honey mustard glaze
2 tablespoons black vinegar (balsamic works too!)
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon grated fresh garlic (about 3 cloves)
1 teaspoon grated fresh ginger
1 tablespoon whole grain mustard (dijon or yellow mustard is fine)
1 teaspoon finely chopped fresh rosemary
Scallion Cashew Cream
2 cups raw cashews, soaked for at least an hour
1/4 cup olive oil
8 scallions
4 garlic cloves
3 teaspoons kosher salt
1 teaspoon granulated sugar
1/4 teaspoon sweet paprika
Juice of 1/2 lemon
1 cup water
Toppings
Dill
Sesame seeds
Preparation
Prep carrots
Preheat the oven to 425°F. Cut any large carrots in half lengthwise, while leaving small-to-medium carrots whole. Place on a baking sheet and coat generously with olive oil, then season with salt and pepper and use your hands to massage everything together. Cook for 30 minutes, until tender, flipping the carrots halfway through to evenly brown them.
Make glaze
While the carrots are cooking, in a small mixing bowl, combine the black vinegar, soy sauce, sesame oil, olive oil, honey, garlic, ginger, whole grain mustard and rosemary and stir well to incorporate. Set aside.
Make scallion cream
In a blender, add cashews, olive oil, scallions, garlic, kosher salt, sugar, paprika, lemon juice, and water. Blend until smooth, then set aside.
Assemble
When the carrots are done roasting (if they can be easily pierced with a knife, they’re done), cover them evenly with the honey mustard glaze and let sit for at least 10 minutes. Place the carrots on a serving plate, garnish with dill and sesame seeds. Drizzle scallion cashew cream (if using), and more salt to taste, and serve.
Comments
Carrots
2 pounds carrots, peeled and trimmed
Honey mustard glaze
2 tablespoons black vinegar (balsamic works too!)
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon grated fresh garlic (about 3 cloves)
1 teaspoon grated fresh ginger
1 tablespoon whole grain mustard (dijon or yellow mustard is fine)
1 teaspoon finely chopped fresh rosemary
Scallion Cashew Cream
2 cups raw cashews, soaked for at least an hour
1/4 cup olive oil
8 scallions
4 garlic cloves
3 teaspoons kosher salt
1 teaspoon granulated sugar
1/4 teaspoon sweet paprika
Juice of 1/2 lemon
1 cup water
Toppings
Dill
Sesame seeds
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