Roasted Carrots With Shiitake Mushrooms
Caramelized carrots mingle with shiitake mushrooms, sesame seeds & oranges in this hearty plant-based recipe. If you don’t have an oven-proof saute pan, just transfer your carrots and mushrooms to a baking pan for roasting. Finish your dish with a drizzle of an optional sesame soy sauce made with liquid aminos, rice vinegar and toasted sesame oil. Serve your Roasted Carrots With Shiitake Mushrooms over steamed rice as a main or on its own as a naturally vegan side dish for the family. Vegan. Gluten Free. Serves 2-4.
What You’ll Need
- 6-8 heirloom carrots
- 1/2 lb shiitake mushrooms
- 2 garlic cloves
- 1/2 lime
- 2 tbsp peanut oil
- 1 mandarin orange, peeled and segmented
- 1 tbsp sesame seeds, toasted
- Salt and black pepper to taste
Sesame Soy Sauce (Optional)
- 1 tbsp olive oil
- 2 tsp soy sauce or liquid aminos
- 1 tsp rice vinegar
- 1/4 tsp toasted sesame oil
How To Make It
- Preheat oven to 450°F (230°C). Heat the olive oil in a large, oven proof sauté pan on medium-high heat. Add the garlic cloves. Add carrots and shiitake mushrooms. Squeeze lime over the contents of the pan. Toss the pan to coat the carrots and mushrooms.
- Place the pan in the oven until the carrots and mushrooms are roasted. Your timing will vary based on the thickness of your carrots, which could take anywhere from 15–25 minutes.
- Transfer carrots and mushrooms to a plate and let cool. When cool, cut the carrots and slice the shiitake mushrooms. NOTE: You do NOT want to burn your hand on the handle of your sauté pan when you pull it from the oven. Use an oven mitt!
- If using the optional sesame soy sauce, whisk together all ingredients for the sauce in a small bowl.
- Toss your carrots and shiitake mushrooms with mandarin orange slices and a drizzle of toasted sesame sauce. Garnish your with toasted sesame seeds and season with salt & pepper to taste. Serve over steamed rice as a main or on its own as a naturally vegan side dish. Enjoy!
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