Asian Roasted Carrots

I've never been a big fan of cooked carrots. Growing up, they were always boiled and tossed in brown sugar and butter....much too sweet for me! I've discovered that I really like roasted carrots. They are very versatile and really pick up the flavors of whatever you toss them with. I made these to go with our Sesame Noodles.

Asian Roasted Carrots

Ingredients:
1 bag of baby carrots
3 T soy sauce
3 T rice vinegar
2 cloves garlic, minced
2 tsp Sesame Oil
2 tsp minced fresh ginger root

Directions:

1. Toss the carrots with the rest of the ingredients
2. Let soak in marinade for 30 minutes or so
3. Preheat oven to 425.
4. Coat baking dish with non-stick spray
5. Drain carrots and add to baking dish
6. Roast in the oven for 15 or 20 minutes or until tender.