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Caramelized Carrots with Pak Choi

Portionen: 2


For the caramelized carrots

  • 300 g carrots halved
  • 1 tsp coriander/cilantro ground
  • 3 tbsp olive oil
  • salt
  • 1/2 tbsp honey
  • 1 tbsp rice vinegar

For the pak choi

  • 30 g sprouts finely chopped
  • 4 1/2 tbsp soy sauce
  • 4 1/2 tbsp honey
  • 1 tbsp rice vinegar
  • salt | pepper
  • 1 tbsp sesame seeds
  • 1 pak choi stems chopped in 0,5 cm pieces, leaves in 2 cm pieces
  • 2 tbsp olive oil


  • Preheat the oven to 225° (fan oven 200° ). Place the halved carrots in a mixing bowl, together with the coriander, the olive oil and some salt. Toss, so all carrots are covered with oil. Place them on a baking tray and put in the oven (center). Roast for 30-35 minutes, until the vegetables are well browned and crispy, flipping them from time to time. Whisk the honey and rice vinegar and, 5 minutes before end of cooking, drizzle the mixture over the vegetables.
  • For the dressing whisk together the finely chopped sprouts, 3 tbsp soy sauce, 3 tbsp honey and 1 tbsp rice vinegar in a bowl. Season with salt and pepper.
  • Toast the sesame seeds in a frying pan.
  • Heat the olive oil in a frying pan, add the pak choi pieces and fry for a few minutes. Season with salt, add 1 1/2 tbsp honey and 1 1/2 tbsp soy sauce. Let it boil briefly, then remove from heat.
  • Serve the pak choi together with the caramelized carrots, sprinkled with the roasted sesame seeds and drizzled with the sprouts dressing.


vegetarian | gluten free: