Caramelised Carrots with Pak Choi

by Eva Gruendemann
Caramelised Carrots with Pak Choi


*For the caramelised carrots*
300 g carrots (halved)
1 tsp coriander (ground)
3 tbsp olive oil
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 caramelised carrots, sprinkled with the roasted sesame seeds and drizzled with the sprouts dressing.

Recipe by Eva Gruendemann.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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