While I normally hate cooked carrots, serving these just as is seemed such a shame. So I decided on another quick and easy roasted vegetable recipe.
Roasted Tri-Colored Carrots
About 1 lb of carrots, preferably baby carrots but if they're big, cut into slices.
1 tblsp brown sugar
2 tblsp butter
Clean and scrub carrots. Sprinkle 1 tblsp brown sugar and about 2 tblsp of butter on top.
Bake in oven at 350 degrees for about 20 minutes until tender-crisp. Serve as a side dish or appetizer.
My other carrot recipes:
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
Four Color Carrot Salad
1 year ago today, my favorite xiao long bao (Shanghai soup dumplings) at Mei Long Village - San Gabriel.