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roasted carrots with garlic and lime

Simply put, a carrot is a plant storage unit loaded with starch as an energy bank. Usually, an enzyme called amylase present inside the cells of the carrot chop up the starch to release fuel for the plant to grow (a reason why a raw carrot will eventually start to taste sweeter over time). When the carrot is roasted, the starch breaks down and releases sweet-tasting sugar molecules. The sauce is quite simple; I like the taste of raw garlic, so I don’t cook garlic with carrots. Instead, I dress the hot carrots with the flavored oil as soon as they come out of the oven, the heat helps release the aroma molecules from the garlic and lime zest, and their fragrance bumps up. The fish sauce brings the umami game. If you don’t consume fish sauce, there are vegan versions available that you can try.

  • Yield: 2


8 oz/230 g baby carrots

2 Tbsp extra-virgin olive oil , divided

fine sea salt

2 garlic cloves, peeled and minced

2 Tbsp fresh lime juice

zest of 1 lime

1 tsp fish sauce

1 tsp red pepper flakes such as Aleppo, Maras, or Urfa

1/2 tsp ground black pepper


  1. Preheat the oven to 425F/220C.
  2. Slice the carrots across their length. Toss the carrots with 1 Tbsp of the oil and season lightly with salt. Spread the carrots out in a medium roasting pan or a baking sheet in a single layer and roast in the preheated oven for 25 to 30 minutes, till the tips turn crispy, and they turn golden brown with a few charred spots. The carrots should be tender in the middle; a knife should be able to pierce through the center easily.
  3. While the carrots, cook and prepare the sauce. Mix the garlic, lime juice, zest, fish sauce, red pepper flakes, and black pepper in a small bowl. Taste and season with salt as needed. Pour the sauce over the roasted carrots as soon as they come out of the oven, and drizzle to coat well. Serve hot or warm as a side.

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