Soy-glazed sheet pan carrots and mushrooms
When in doubt, break the sheet pan out!
Soy-glazed sheet pan carrots and mushrooms
Time: 45 mins | Difficulty: 1/5 | Recommendation: Mid-week dinner
One of the easiest ways to use up produce in your fridge, and have an almost no-fuss dinner, is to utilize your sheet pan to its fullest. A simple roasted dinner can have a ton of flavor and variation, and all you really have to do is chop and wait! You can throw pretty much anything on a sheet pan as long as you time it right—it’s like the hail Mary of weeknight dinners! This recipe combines earthy carrots with squishy mushrooms and has some green onions to brighten it all up. It’s warm and salty and sticky and full of veggie flavors, and so so easy!
Ingredients/Tools:
6 Rainbow carrots (or just regular orange—but all the colors are so much more fun!)
1 King oyster mushroom
3-4 scallions
Yogurt
For the glaze: Soy sauce, honey, sesame oil, olive oil, chili flakes, ginger, garlic
Sheet pan
Method:
Heat the oven to 400°. Chop the carrots into 1-inch sticks, and the oyster mushroom into 1/4-inch rounds. Score the flat parts of the mushrooms. Put the veggies on a lined sheet pan.
Make the glaze: To a couple tablespoons or so of olive oil, add about a tablespoon and a half of soy sauce, a touch of sesame oil, and a tablespoon of honey. Add chili flakes (optional). Chop about an inch of ginger and a clove of garlic and mix it all together. Then drizzle it over the veggies (making sure the mushrooms are coated on both sides).
Roast for about 10 minutes, then toss the carrots and flip the mushrooms, and put the pan back in for another 10-15 minutes.
Chop scallions into 1-inch sticks. When the veggies are sticky and caramelizing, add the scallions and drizzle with olive oil. Roast for another 5-8 minutes, until the scallions are soft.
Spoon some yogurt onto the bottom of a bowl. (I actually used leftover raita! A great way to repurpose it.) Add the carrots, then the mushrooms, then the scallions. Enjoy!!