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Sticky Chilli Oil Roasted Carrots

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5 from 1 review

These sticky chilli oil roasted carrots are so delicious and they’re incredibly easy to make! The carrots are sticky, sweet and a little spicy, and the tahini rounds everything out very nicely indeed.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 500g chantenay carrots (or regular carrots cut into large chunks)
  • vegetable oil (or any neutral oil), for drizzling 
  • 1 heaped tbsp Chinese-style chilli oil (or more, to taste) 
  • 1 heaped tbsp agave nectar or honey 
  • 1 tbsp light soy sauce
  • 2 tbsp good-quality tahini (see Notes)
  • 1 small handful fresh chives, finely chopped 

Instructions

  1. Heat your oven to 200°C / 180°C fan.
  2. Place the carrots in a medium roasting tin. Drizzle very lightly with vegetable oil, season well with salt and pepper and toss to coat. Roast for 20 minutes. 
  3. Meanwhile, combine the chilli oil, agave nectar and light soy sauce in a small bowl. This is your glaze.
  4. Pour the glaze over the carrots, toss to coat and roast for a further 15 to 20 minutes, or until tender on the inside and caramelised on the outside. 
  5. Transfer the carrots to a plate and top with a drizzle of tahini and a sprinkle of fresh chives, then serve and enjoy. This dish can be served hot, at room temperature or cold. 

Notes

Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.

Find it online: https://zenaskitchen.com/sticky-chilli-oil-roasted-carrots/

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