Lately the only way I want to eat veggies is roasted. I am on a major roasting kick. Typically I roast veggies in a simple combination of olive oil, salt, pepper, and perhaps some fresh herbs or garlic. Lately however I have been trying to move out of my comfort zone and experiment with some other oils and flavors. Since I love the nutty flavor of sesame oil, I imagined it would pair well with the sweetness of carrots and a touch of soy for salt. The results were delicious, especially with the ginger and garlic. Consider these for your next Asian inspired dish or roast up a big batch to add to salads during the week.
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Optional: Use 1 tbsp. minced garlic and/or ginger for extra flavor.
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