Caramelized heirloom carrots mingle with shiitake mushrooms, sesame seeds, and oranges in this hearty recipe. We finish our roasted vegetables with a drizzle sesame soy dressing. Enjoy these roasted carrots with shiitake mushrooms over steamed rice as a main dish. Or, enjoy pass them around the table as a savory side dish.
How To Make This Recipe
We start by gathering our carrots and mushrooms. We chose to use heirloom carrots for their beautiful color and nuanced flavor. But, use what you have. Shiitake mushrooms add a meaty texture and depth of umami. If you don’t have access to shiitake mushrooms, you can easily swap with portobello, crimini, or porcini. We do not recommend using white button mushrooms for this recipe.
To dress our vegetable blend, we love using mandarin orange, sesame seeds, and a drizzle of our sesame soy sauce. Sesame oil and rice vinegar add a level of unexpected complexity to the dish.
From Stovetop to Oven
Because we’ll be shifting from stovetop to oven, we recommend using an oven-proof skillet. If you don’t have an oven-proof sauté pan, just transfer your carrots and mushrooms to a baking pan for roasting. We’ll be roasting these vegetables at high heat, so a high-heat oil is essential. If you don’t have peanut oil, avocado oil is a great alternative. Do NOT use extra virgin olive oil. You’ll smoke out your kitchen.
We start by preheating or oven to 450°F. Then, we sauté our garlic, carrots, and mushrooms in peanut oil over medium-high heat and add a squeeze of lime.
Sauté vegetables with aromatics.
Next, we place the pan in the oven. These continue to roast for 15 minutes, or until the carrots and mushrooms are roasted to our liking.
Roast carrots & mushrooms in the oven.
Finishing The Dish
Because these vegetable are piping hot, we transfer them to a plate. Once cool, we cut our carrots and slice our shiitake mushrooms.
Let those carrots and mushrooms cool.
Next, we whisk together our sesame soy dressing. To finish our dish, we toss our vegetables with mandarin orange slices and drizzle with our sesame soy dressing. We love to garnish this dish with toasted sesame seeds and season to taste. Serve over steamed rice as a main or on its own as a side dish. Enjoy!
Enjoy your Roasted Carrots With Shiitake Mushrooms!
More savory dishes:
Recipe Card for Sesame Roasted Carrots & Shiitake Mushrooms
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Roasted Carrots With Shiitake Mushrooms
Equipment
- Large oven-proof sauté pan
- Small bowl
- Whisk
Ingredients
Roasted Carrots & Shiitake Mushrooms
- 6-8 each heirloom carrots
- 8 ounces shiitake mushrooms
- 2 cloves garlic whole, peeled
- 1/2 medium lime (or lemon)
- 2 tablespoons peanut oil
- 1 each mandarin orange peeled and segmented
- 1 tablespoon sesame seeds toasted
Sesame Soy Sauce (Optional)
- 1 tablespoon olive oil extra virgin
- 2 teaspoons liquid aminos or soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon toasted sesame oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 450°F (230°C). Heat the peanut oil in a large, oven-proof sauté pan on medium-high heat. Add the garlic cloves. Add carrots and shiitake mushrooms. Squeeze lime over the contents of the pan. Toss the pan to coat the carrots and mushrooms.
- Place the pan in the oven until the carrots and mushrooms are roasted. Your timing will vary based on the thickness of your carrots, which could take anywhere from 15–25 minutes.
- Transfer carrots and mushrooms to a plate and let cool. When cool, cut the carrots and slice the shiitake mushrooms. NOTE: You do NOT want to burn your hand on the handle of your sauté pan when you pull it from the oven. Use an oven mitt!
- If using the optional sesame soy sauce, whisk together all ingredients for the sauce in a small bowl.
- Toss your carrots and shiitake mushrooms with mandarin orange slices and a drizzle of toasted sesame sauce. Garnish your with toasted sesame seeds and season with salt & pepper to taste. Serve over steamed rice as a main or on its own as a naturally vegan side dish. Enjoy!
