Sunday, January 27, 2013

Hoisin-Glazed Roasted Carrots [Zack]

A few of our friends decided that they were having an outdoor fish bake in January.  This idea would usually be met with skepticism (due to the snow outside), but we were on board immediately!  Hey, the grill is a heat source!

In our attempt to be good friends, we offered to bring over a vegetable side dish.  We originally wanted to make a roasted hoisin eggplant side, but the grocery store gods said "nay."  Instead, we found some fun looking mini carrots with parts of the green stem left on (for nice presentation.)

Not being one to cry over spilled hoisin sauce, we made the carrots and they paired perfectly with the fish.  The carrots were tangy, spicy, and a touch sweet and played nicely with the delicate fish.


Pre-heat your oven to 400F / 200C.  Wash and peel the carrots.  Place them in a large baking dish along with 1T of butter and 1T of sesame oil.  Roast in the oven for about 15 minutes too cook them through.

While that's going, start a small sauce pan over medium heat.  Peel and dice the ginger, garlic, and birdseye chiles.  Saute the stuff you just diced in 1tsp of sesame oil.  Once they have softened a bit, add in the oyster sauce, hoisin sauce, vinegar, and honey.  Cook for a few minutes to let the flavors combine.

Remove the carrots from the oven and give them a stir with a spatula.  Brush the carrots with the glaze, coating them evenly.

Place the baking dish back into the oven and cook for 5-10 minutes, until the glaze has caramelized.  Serve as a side and enjoy!

1 lb carrots, peeled
1T butter
1T sesame oil

1 tsp sesame oil
4T oyster sauce
2T hoisin sauce
2T minced ginger
2 cloves garlic
2 birdseye chiles (or 1 if you don't like it too spicy!)
1tsp vinegar
2T honey

Funky carrot jams: Gramatik - Make You Better
Make You Better by Gramatik on Grooveshark

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