Roasted Carrots With Shiitake Mushrooms
Roasted Carrots With Shiitake Mushrooms pair perfectly with steamed rice or as a side dish for the whole family.
Equipment
- Large oven-proof sauté pan
- Small bowl
- Whisk
Ingredients
Roasted Carrots & Shiitake Mushrooms
- 6-8 each heirloom carrots
- 8 ounces shiitake mushrooms
- 2 cloves garlic whole, peeled
- 1/2 medium lime (or lemon)
- 2 tablespoons peanut oil
- 1 each mandarin orange peeled and segmented
- 1 tablespoon sesame seeds toasted
Sesame Soy Sauce (Optional)
- 1 tablespoon olive oil extra virgin
- 2 teaspoons liquid aminos or soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon toasted sesame oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 450°F (230°C). Heat the peanut 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!
Nutrition
Calories: 133kcalCarbohydrates: 6gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 167mgPotassium: 202mgFiber: 2gSugar: 2gVitamin A: 257IUVitamin C: 3mgCalcium: 27mgIron: 1mg
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