Chinese-Inspired Roasted Carrots and Asparagus (Paleo, Whole30)
This easy recipe creates tender, sweet carrots and asparagus coated in a tangy dressing and topped with crunchy sesame seeds. It's a healthy way of enjoying Chinese-inspired cuisine without wheat, gluten or soy, plus it's Whole30 friendly!
Servings: 4 servings
Calories: 137kcal
Ingredients
- 1 pound carrots (any color)
- 1 bunch thick asparagus
- 1½ tablespoons avocado oil or coconut oil
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 tablespoon coconut aminos
- 1 teaspoon unsweetened, unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons chopped fresh parsley, cilantro, basil or mint
- 2 teaspoons toasted sesame seeds (see note)
Instructions
- Heat the oven to 425°. Line a baking sheet with aluminum foil or parchment paper.
- Trim and peel the carrots. If very thick, cut in half lengthwise. Place on the baking sheet.
- Trim off the bottom 1½-2" of the asparagus stalks. Add to the carrots.
- Toss the vegetables with the oil, salt, pepper, ginger and garlic. Roast until tender and just starting to caramelize, about 25-35 minutes, rotating the pan 180° halfway through the cooking time. (If the carrots are significantly thicker than the asparagus, see notes below.)
- Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar and sesame oil.
- Once the veggies are done, carefully toss them with the coconut aminos mixture until thoroughly coated. Sprinkle the fresh herbs (if using) and sesame seeds over everything and serve.
Notes
This recipe works best with thick-stemmed asparagus. But if your carrots are thicker than your asparagus, don't add the asparagus to the baking sheet just yet. Toss the carrots on the sheet in half the oil, salt, pepper, garlic powder and ginger powder and roast for 10-20 minutes (depending on how thin your asparagus is).
On another lined baking sheet, toss the asparagus with the rest of the oil, salt, pepper, garlic powder and ginger powder. When the carrots are done partially cooking, add the asparagus to the oven. Roast both sheets for another 10-20 minutes (aiming for 25-35 minutes total cooking time).
If your sesame seeds aren't toasted, add them to a dry small skillet. Place over medium heat for 5-8 minutes, tossing occasionally, until they get golden brown. Don't get distracted - they can burn easily.
Make ahead and leftovers
The sesame seeds can be toasted up to 2 weeks in advance and stored at room temperature or in the fridge.
The coconut aminos, rice vinegar and sesame oil can be mixed together and stored in the fridge for up to a month.
Leftovers can be kept in the fridge for up to 3 days (although they'll get softer as they sit). Reheat in the microwave or in a low oven for 15-20 minutes.
Substitutions and variations
- You can try other veggies like green beans, Brussels sprouts or cauliflower. You can also use cubed root vegetables like butternut squash or sweet potatoes but those will probably need about 35-45 minutes total in the oven.
- No rice vinegar? Try apple cider vinegar, lemon juice, lime juice or orange juice.
- No coconut aminos? Try gluten-free soy sauce (called tamari). Just keep in mind this often has more sodium than coconut aminos so you might need to decrease the amount of salt you add.
- No sesame seeds? Try toasted nuts like sliced or slivered almonds, cashews or walnuts.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 586mg | Potassium: 627mg | Fiber: 6g | Sugar: 8g | Vitamin A: 19965IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 3mg