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Sweet n' Spicy Herbed Carrots recipe
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Sweet n’ Spicy Herbed Carrots
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 
Carrots are a great and pleasing vegetable. Their natural sweetness makes them a very versatile food that most people enjoy eating. This recipe for carrots has a nice balance of flavors, not too sweet and not too spicy. I prefer the heat to be in the background and not dominate the flavor of the food. The fresh herbs add a bright green touch and really compliment the carrot's sweetness. Add all three herbs or just a couple. The mint adds a really nice touch and it is not too overbearing. You can also make this recipe using roasted carrots instead of blanching them. It is a nice alternative for the fall and winter months. Roast the carrots in a 400°F / 204°C oven for about 40 minutes or until the carrots are soft but still firm. Coat the roasted carrots and fresh daikon radish with the vinaigrette. Perfect with grilled meats, and most fish. Sweet n' Spicy carrots are also great as part of a vegan meal made with greens, grains, these carrots, and walnuts.
Course: Side Dish
Cuisine: American
Keyword: carrots, vegetable side dish
Servings: 6 servings
Author: Ginger
Ingredients
  • One inch piece of fresh ginger
  • 2 tsp Dijon mustard smooth or grainy
  • 2 tsp honey or 1 tsp maple syrup for a vegan recipe
  • 1/4 tsp ground chili pepper* more if you want it hotter
  • Zest from 1 lime
  • Juice from half a lime reserve the other half to add if needed
  • 1 Tb red wine vinegar*
  • 1/4 tsp Kosher salt
  • 4 Tbs extra virgin olive oil
  • 1 Tb chopped cilantro
  • 1 Tb chopped mint
  • 1 Tb chopped dill optional
  • 1 1/2 lbs / 683g medium size carrots
  • 2 " piece of daikon radish 3 oz / 87g
Instructions
  1. Gently scrape off the thin skin of ginger using the edge of a teaspoon. Be careful not to dig into the flesh of the ginger root. Once the skin is removed, thinly slice the ginger and mince. Add to a small mixing bowl.
  2. Add the Dijon mustard, honey, (maple syrup), ground chili pepper, lime zest and juice, vinegar, and Kosher salt into the bowl with the minced ginger. Whisk together until well combined.
  3. Slowly drizzle in the olive oil, a little at a time. While you drizzle, whisk to create an emulsion. Once all the olive oil is added, give it a good whisk to keep the oil and acid from separating.
  4. Taste the dressing and correct the seasoning to suit your taste.
  5. Add the herbs, then whisk to combine. Set the sweet and spicy dressing aside while you prepare and cook the carrots.
  6. Peel the carrots and trim the ends. Cut each carrot in half across the width, then cut each piece in half down the length. Cut all the pieces in half lengthwise to create long carrot strips.
  7. Fill a medium saucepan with water and turn the heat up to high. Add a pinch of Kosher salt, a 1/4 inch sliver of ginger, and 2 crushed garlic cloves to the water. Bring the pot to a boil and add the carrots. Cook the carrots for 1-2 minutes after the water returns to a boil. Drain the carrots and pick out the garlic cloves and ginger. Add the carrots to a mixing bowl.
  8. Peel and julienne the daikon radish in long thin strips. Add the daikon to the carrots and gently toss the carrots and daikon radish with your hands to mix together. Before you add the dressing taste it again and make any adjustments. Add the dressing, give it a gentle but good stir until the vegetables are evenly coated with the dressing.
  9. Serve hot, warm or room temperature.
Recipe Notes

Use your favorite ground chili. The ground chili I used has a bright flavored heat, not a smokey one. Unfortunately, I do not know the name of it. I started with a quarter teaspoon of ground chili then added extra chili as needed. This meal is not about the heat, but about the balance of heat and sweetness.
Good substitutes are: your favorite ground chili powder, harissa paste, Thai chili paste, or sriracha. Adjust the amount you add to match the chili's heat. Example, if you use sriracha I would begin with 1/2 teaspoon then add more if desired. if needed. Just like cooking with salt, it is always good to start with less then add more.

Do not substitute balsamic vinegar for this dressing. Good substitutions are white wine vinegar, sherry vinegar, or apple cider vinegar.