On Monday, I celebrated the completion of our brand new raised bed garden that my rockstar husband built for me (and as a bonus, he also made a organized compost heap thingy too. oh yes, this man is definitely a keeper) by planting 48 onion seeds and 48 carrot seeds.
It seemed like a good idea at the time, we’re experimenting with Square Foot Gardening after having bought this book which instructed me to spant 16 seeds per square foot (this only works with carrots and onions, and of course I’ll go into more detail with loads of photos in an upcoming garden post).
But it didn’t occur to me until a few hours later that all 48 carrots and 48 onions would be ripe for plucking at the same time. I’m thinking that many other novice gardeners, in their bright-eyed eagerness, also make this same mistake.
What will I do with 48 carrots? One can only drink so much carrot juice before their skin starts turning a hue of an autumn sunset. But these roasted carrots with a sesame ponzu vinaigrette is definitely on my list.
Six ingredients and a two-liner recipe. Simple yet so different from your normal repertoire of carrot offerings. I promise you that you’ll love the Sesame Ponzu Vinaigrette so much, you’ll be searching for reasons to use it. Fortunately, it goes with everything, including stirring it just plain boiled noodles.
How to make Roasted Carrots with Sesame Ponzu Vinaigrette
Slice your carrots just like this, I like going on the diagonal. Toss ’em with just a bit of olive oil or cooking oil. Then roast in the oven.
The Sesame Ponzu Vinaigrette is just 4 ingredients: sesame oil, ponzu sauce, sesame seeds and green onions.
Ponzu sauce is like the fun-loving sister to soy sauce. It’s a light, tangy, citrusy version of soy sauce, which makes it perfect for any type of dipping sauce (especially for dumplings!), salad dressing recipe or simple way to dress any steamed vegetables. I’m working with client Mistukan, who makes the very best ponzu sauce in the market, to develop simple, everyday recipes using their products.
Other recipes I’ve created for Mitsukan:
Asian Slaw with Ponzu Dressing
Chicken Satay Recipe
Steak Teriyaki Recipe
Just whisk everything together.
Roasted Carrots with Sesame Ponzu Vinaigrette
- 1 pound carrot, peeled and cut into ¾” thick diagonal pieces
- 2 teaspoons cooking oil or olive oil
- 1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onions
- 1/2 teaspoon roasted sesame oil
- Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk together the remaining ingredients. Toss with the cooked carrots.
This looks fantastic!!! I love sweet and sour. I think I will have this for dinner tonight! And I have ALL of the ingredients…. wheeee!!!!!!!!!!!!
love the bright orange!
I have never seen Ponzu in the store. I guess it is available in the ethnic section of the supermarket.
My mother took the carrots she couldn’t use right away and put them in a bushel basket full of garden soil and put them in the basement for future use.
I just happened on this recipe today, and had everything but Ponzu in my cabinets. I used soy sauce and a splash of lemon juice instead, and it came out great! My husband doesn’t care for cooked carrots too much, but he liked these. Thanks for a great recipe!
I just saw Ming cooking with Ponzu on Simply Ming and wondered what it was – now here. Must be providence! I will buy some immediately!
These looks amazing and im sure its great i like caramelized carrots..great recipe….
Love reading about your farming adventures! Too many carrots… there must be a themed dinner party in there somewhere. 😉
Pureed carrot soup is one of my faves. Might have to try this recipe as a soup this winter. xo
Nice blog , i have bookmark it at:Steamy Kitchen Recipes and Food Blog
Looks great and interesting. I will definately try this recipe.
Ponzu vinaigrette….is that where I invest all my hard earned vinaigrette with you and I think I’m getting paid interest but actually you’re paying me the vinaigrette of your newer investors?
Sorry, I’ll go to my room now 🙂
What a great recipe! I’m always up for some good carrots; thanks for posting 🙂
These sound super yummy! Great creation!
I’ve just discovered ponzu sauce and bought carrots yesterday and this is definitely something I will cook up. Thanks for sharing, love the recipe, Steamy!
I love caramelized carrots! This would make such a lovely snack.
Imagine the quantity of carrot cake you could make with those 48 carrots! 🙂 I’m sure you’ll find a way to use the lovely vegetables from your brand new garden. The roasted carrots look so juicy, caramelized and delicious!
Beautiful photos! These carrots look beautiful!
This sounds so good. Thanks!
Hey: thanks for teaching me about ponzu. Had never heard of it. Had no idea!
Um, consider me dying for this dish. Right now. Dying.
Oh wow, what a great recipe…those carrots look incredibly tasty, and do love addition of ponzu sauce
Roasted carrots are one of my favorite things, and I love this flavor twist!
wow this is a great idea. sunday i was bored and just browned some baby carrots in a pan with olive oil, salt, sesame seeds, rosemary and honey…so thank you for steering me in a more delicious direction.
ps, http://amandamantes.blogspot.com !
Very nice recipe, I love roasted carrots. Sadly, I won’t be able to use the branded ponzu sauce (full of preservatives and high fructose corn syrup).
I just love that idea. Carrots roasted & dressed in sauce. Can u give me a substitute for the Ponzu sauce, I don’t think I’ll find it in India.
You can make your own ponzu sauce:
2/3 cup fresh lemon juice, more to taste
1/3 cup fresh lime juice, more to taste
1/4 cup rice vinegar
1 cup good-quality soy sauce
1/4 cup mirin (or 1/4 cup sake and 1 tablespoon sugar)
1 3-inch piece kelp (konbu)
1/2 cup (about 1/4 ounce) dried bonito flakes