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Vietnamese-style Sticky Roasted Carrots | Marion's Kitchen
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Prep Time
10m
Cook Time
30m
Total Time
40m
This Vietnamese-style sticky roasted carrot recipe features caramelized palm sugar and tangy dressing glazing tender Dutch carrots. Topped with fresh coriander, sliced chili, and roasted peanuts, these carrots are bursting with sweet, spicy, and savory flavors. Serve with lime wedges for a zesty finish.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat oven to 180°C fan-forced (350°F).
2
Place the sugar and 1/3 cup of water in a non-stick ovenproof frying pan over medium-high heat. Cook, stirring often, for 5 minutes or until the sugar dissolves and a caramel forms. Add the carrots and cook, turning with tongs, for 5 minutes. Transfer to the oven and roast, mixing halfway, for 20 minutes or until golden.
3
Transfer carrot mixture to a platter. Drizzle with the Vietnamese-style Tangy Dressing and top with coriander, chilli and peanuts. Serve with lime wedges.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories108kcal5%
-
Fat2g0%
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Saturated Fat0g0%
-
Carbohydrates19g0%
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Fiber1g0%
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Sugar15g0%
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Protein1g0%
-
Cholesterol0mg0%
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Sodium31mg1%
Percent Daily Values are based on a 2,000 calorie diet.