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How to make Roasted carrots with kecap manis & ginger

Yield = 4
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 2 bunches baby (Dutch) carrots
  • 2 tablespoons kecap manis
  • 2cm-piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) water
  • 2 teaspoons sesame seeds
  • Steamed Asian greens, to serve

Method

  • Step 1 Trim the stems from the carrots, leaving about 2cm attached. Peel and clean excess dirt from stems (see tip).
  • Step 2 Preheat oven to 200°C. Combine the kecap manis, ginger, garlic and half the water in a small bowl.
  • Step 3 Place the carrots in a 2L (8-cup) capacity ceramic baking dish. Drizzle over the kecap manis mixture and toss to coat. Bake, tossing occasionally, for 30 minutes. Add the remaining water to the dish. Bake for a further 30 minutes or until the carrots are tender.
  • Step 4 Meanwhile, place the sesame seeds in a small frying pan over medium heat and cook, stirring, for 2-3 minutes or until toasted.
  • Step 5 Arrange the steamed Asian greens on a serving platter. Top with the carrots. Sprinkle with the sesame seeds to serve.