Vermicular | Orange Roasted Carrots

Orange Roasted Carrots

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
40 min
Cooking Steps

[LOW] 20 min

[EXT LOW] 20 min


4 medium carrots, unpeeled, halved lengthwise and cut into 4" lengths

Orange Juice Mixture
3 tablespoons orange juice
½ teaspoon kosher salt
½ teaspoon coriander seeds
1" piece fresh ginger, skin-on, crushed
1 sprig fresh thyme
Orange zest

Sour cream or feta cheese
Sliced almonds
Chopped fresh parsley

  1. In a small bowl, mix ingredients for Orange Juice Mixture. Set aside.

  2. Place carrots in the pot, cover and steam-roast over [LOW] heat for 20 minutes.

  3. Uncover and drizzle the Orange Juice Mixture on top. Cover and simmer over [EXT LOW] heat for 20 minutes.

  4. Let cool and serve with sour cream or feta cheese. Drizzle sliced almond and chopped parsley for garnish.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo