Reducing kombucha down on the stovetop turns its tangy fizz into a thick, syrupy glaze, which is a good trick to have. Brushed over roasted carrots in the last few minutes of cooking, it adds a sweet-sour edge that plain honey or maple never quite gets to.
Ingredients
- 2 lbs carrots, halved lengthwise if thick
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1.5 cups plain or ginger kombucha
- 1 tbsp honey
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh cilantro or parsley
- 2 tbsp toasted pepitas
Instructions
- Preheat oven to 425°F. Toss carrots with olive oil, salt, and pepper on a sheet pan. Roast 30-35 minutes, flipping halfway, until tender and browned.
- Meanwhile, pour kombucha into a small saucepan. Bring to a simmer over medium heat and reduce for 15-20 minutes, until thickened and syrupy and reduced to about 1/3 cup.
- Stir in honey, ginger, and red pepper flakes. Simmer another minute, then remove from heat.
- Transfer roasted carrots to a platter and drizzle generously with the kombucha glaze.
- Top with cilantro or parsley and toasted pepitas before serving.
Nutrition Facts (per serving)
| Calories | 180 |
| Total fat | 10g |
| Total carbohydrates | 21g |
| Dietary fiber | 5g |
| Protein | 2g |
| Sodium | 140mg |
Why This Is Good for Your Gut
Kombucha's fermentation produces organic acids like gluconic and acetic acid along with trace live cultures from its SCOBY, including Gluconacetobacter and various yeast strains, which can support a diverse gut environment. Carrots add pectin and inulin-type fibers that act as fuel for those same beneficial microbes once they reach the colon.
Side dish glory, brought to you by a jar on your counter. More jar-powered sides: Garlic Thyme Roasted Mushrooms and Roasted and Cooled Sweet Potato Cubes.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
