Hasselback Roasted Carrots look fancy but are super easy to make in minutes and extremely tasty. Marinated and roasted in soya sauce, orange marinade with crisp golden-brown outside and tender inside, this is the perfect side dish for any meal. I acctually love to serve it as a main over rice, as it’s super flavourful and makes me feel full. Adding thin hasselback cuts to whole carrots not only allows more flavor to seep into the veggies, it also speeds up the cooking time. Using a pair of chopsticks is a genius cooking trick that will help prevent slicing all the way through the carrots.
Roasted Hasselback Carrots Recipe
When you make a simple dish with few ingredients like these amazing blackened Hasselback carrots, the secret to success is attention to details. This is a very easy recipe to follow but it does require time to prepare the carrots so their texture comes out perfectly tender and a little crunchy. And let me tell you – it’s totally worth it!
Lately I’ve enjoyed making and eating Hasselback carrots but it wasn’t until I served them to friends and heard them oohing and aahing, that I decided to publish this simple recipe on my blog.
The flavor profile is very basic; the natural sweetness of the carrots is marinated in delicious soya, orange sweet marinade, then topped with scalions and sesame seeds. That’s it!
What’s also good about these blackened Hasselback carrots is the fact that they can be made in advance. Reheat them at 240Fº for about 15 minutes and add the toppings before serving. You can play with different combinations of toppings but I personally like the simple, clean and healthy taste of this basic Hasselback carrots recipe.
How to cut hasselback carrots?
Here I used carrots about 10cm long. Place the carrots on the chopping board in betweet chopsticks and carefully cut slits roughly half way through the width of the carrots on one side, about 0.5cm apart (0.2″), taking care not to cut the whole way through.
Then add the carrots to bowl and marinate with the sauce. You need at least 10-30 minutes for flavours to absorb.
Check out more recipes:
Cauliflower Potato Lentil Salad
Hasselback Roasted Carrots
- 4-5 large carrots
- 1 handful scallions
- 1 tsp sesame seeds
- 2 tbsp olive oil
- ½ orange juice
- 3 tbsp soya sauce
- 1 tsp agave syrup
- Place the carrot in between a pair of chopstick and cut them hasselback. Make sure not to cut through.
- Mix all the sauce ingredients.
- In a separate bowl add chopped carrots and the sauce. Mix well and let it sit for 20 minutes.
- Preheat the oven to 200C and add the carrots to a baking dish together with the sauce.
- Roast in the oven, turning halway through cooking for about 40 minutes, or until tendern and slightly browned.
- Serve over rice with a sprinkle of scallions and sesame seeds. Enjoy!
Mary11th January 2023 at 6:09 pm
Does “1/2 orange juice” mean 1/2 cup of orange juice or the juice of half of an orange?
tastysimplyvegan11th January 2023 at 6:12 pm
juice of half of an orange 😊
Mary11th January 2023 at 9:55 pm
Thanks. These carrot were good. I omitted the oil and added a small amount of ginger and garlic to the marinade before baking. A great way to eat more carrots
tastysimplyvegan18th January 2023 at 3:38 pm
Thank you for kind review! 🙂