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Grilled Mushrooms and Carrots with Sesame

Grilled Mushrooms and Carrots with Sesame

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.


  • 8 oz. small carrots (about 6), scrubbed, halved lengthwise
  • 4 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon finely grated peeled ginger
  • 4 scallions, thinly sliced on a diagonal
  • 2 teaspoons toasted sesame seeds

Recipe Preparation

  • Prepare grill for medium-high heat. Toss mushrooms and carrots with 3 Tbsp. vegetable oil in a large bowl; season with salt and pepper. Grill, turning mushrooms often and carrots occasionally, until tender and lightly charred in spots, about 4 minutes for mushrooms and 5–8 minutes for carrots. Let cool slightly on a cutting board.

  • Meanwhile, whisk soy sauce, vinegar, sesame oil, ginger, and remaining 1 Tbsp. vegetable oil in a large bowl.

  • Cut carrots into 2”-long pieces, tear mushrooms into bite-size pieces. Add to bowl with vinaigrette along with scallions and sesame seeds and toss to coat; season with salt and pepper.

Nutritional Content

Calories (kcal) 234 Fat (g) 18 Sodium (mg) 396 Carbohydrates (g) 16 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 4 Saturated Fat (g) 2 Cholesterol (mg) 0Reviews Section

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