No more boring Thanksgiving dishes, please.
I’ve been thinking about Thanksgiving all week. Well, really all year.
I love it!
But I hate boring food. And sometimes Thanksgiving dinner can have some of that.
Just because a dish is a tradition, doesn’t mean it has to be flavorless.
These carrots will knock your socks off. They’re sweet and spicy and cooked with a little sesame oil. They would be really nice next to a ginger, orange cranberry sauce.
I used half carrots and half sweet potatoes in this dish, but you can use all of one or the other. Also, make sure you use a nonstick surface to cook these because they can get a little sticky (I love my Silpat).
Sweet & Spicy Sesame Carrots
- 6 cups diagonally cut peeled carrots and sweet potatoes, about 1 inch thick
- 1 Tbsp sesame oil
- 1 tsp coconut oil (liquid, not solid)
- 1/4 tsp cayenne pepper
- 1 Tbsp honey
- 1 Tbsp sesame seeds
- sea salt to taste
- Preheat oven to 400.
- Combine a medium bowl: sesame oil, coconut oil, cayenne and honey.
- Add carrots and sweet potatoes and stir to combine thoroughly.
- Lay out veggies in a single layer on non-stick surface on cookie sheet (ie Silpat or foil sprayed with nonstick spray).
- Bake for 15 mins. and turn.
- Bake for 10-15 more minutes or until tender.
- Sprinkle with sesame seeds and a pinch of sea salt (to taste) and then stir to combine.