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Roasted Carrots with Sesame Ponzu Vinaigrette
- 1 pound carrot, peeled and cut into ¾” thick diagonal pieces
- 2 teaspoons cooking oil or olive oil
- 1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onions
- ½ teaspoon roasted sesame oil
Directions:View on Steamy Kitchen
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