‘dan dan’ roasted carrots

I feel like I’m always looking for ways to make roasted carrots more visually interesting, and my friend just so happened to send me Feasting at Home’s tahini sauce roasted carrots and I love the way she plated the sauce on the bottom. The sauce is really just a spicy peanut sauce but the chili oil, crushed peanuts, reminded me of dan dan noodles.

I used:

• 1.5 lbs carrots (thinner carrots work better here!)
• 2 tbsp roasted sesame paste or peanut butter
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1-2 tbsp chili oil
• toppings: crushed peanuts, cilantro

To make:

• wash carrots, trim off ends, and slice in half vertically. for thicker carrots, you may want to slice into quarters
• drizzle with olive oil, salt, and pepper, and roast at 425F for ~25-30 minutes until carrots are fork tender
• mix together sauce (nut butter, soy sauce, rice vinegar, sesame oil, and half the desired chili oil)
• pour sauce at the bottom of a rimmed plate or shallow bowl, layer carrots on half
• drizzle more chili on top of the carrots, and top with peanuts and cilantro