Asian Spiced Roasted Baby Carrots

• 1 lb baby carrots
• 1 tablespoon vegetable oil
• 1/4 teaspoon kosher salt
• 2 tablespoons soy sauce
• 1 tablespoon butter, sliced
• 2 teaspoons fresh ginger, finely grated
• 2 teaspoons ground cumin
• 2 teaspoons sherry wine vinegar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper, freshly ground

1. Preheat the oven to 450u0b0F.
2. Combine the carrots, oil and salt in a medium bowl.
3. Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
4. Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
5. When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
6. Serve immediately.

baby carrots, vegetable oil, kosher salt, soy sauce, butter, fresh ginger, ground cumin, sherry wine vinegar, sesame oil, black pepper

Taken from www.food.com/recipe/asian-spiced-roasted-baby-carrots-178976 (may not work)