Peanut Hoisin Roasted Carrot Salad
About 45mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Peanut Hoisin Roasted Carrot Salad
About 45mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Preheat the oven to 425F and line 3-4 large baking sheets with parchment paper.
- 2Drain, rinse, and spread the chickpeas on a baking sheet. Smash them to increase surface area.
- 3Cut carrots into 1-inch pieces on a bias and arrange on a baking sheet. Season with five spice.
- 4Thinly slice the Brussels sprouts and red cabbage. Combine on a baking sheet and season with five spice, grated ginger, and thyme.
- 5Combine peanut butter, hoisin sauce, grated garlic, lime juice, lime zest, sesame oil, and white pepper in a jar. Blend using an immersion blender.
- 6Roast all vegetables and chickpeas in the oven until tender and golden.
- 7Assemble the roasted vegetables and chickpeas in a bowl, top with cilantro, scallions, roasted peanuts, and drizzle with the prepared peanut hoisin sauce.
Ingredients
- 1 can (15 oz) chickpeas
- 1 tsp fresh thyme
- 1/2 tsp five spice
- 1 pound carrots
- 1 pound brussels sprouts
- 1/2 pound red cabbage
- 1 tsp five spice
- 2 tsp ginger, freshly grated
- 2 tsp fresh thyme
- 1/3 cup cilantro, stems removed and minced
- 3 whole scallions, thinly sliced
- 1/3 cup roasted peanuts, roughly chopped
- 3 tbsp natural peanut butter, salted
- 3 tbsp hoisin sauce
- 1 clove garlic, grated
- 1 whole lime, juice and zest
- 1 tsp toasted sesame oil (optional)
- 1/2 tsp white pepper
Equipment
baking sheetsparchment paperknifegraterjarimmersion blenderspatula
Tips
- Use 1/2 tsp dry thyme instead of 2 tsp fresh thyme.
- Use 1/2 cup fried scallions instead of 3 fresh scallions.
- Use 1/2 tsp dry thyme instead of 1 tsp fresh thyme for the chickpeas.
