Korean Roasted-Carrot Lettuce Wraps Recipe

Ingredients:

• 1/2 lb carrots, peeled and cut into 1/4-inch by 2-inch strips
• 2 Tbsp vegetable oil (preferably neutral-tasting, like canola or grapeseed)
• 2 Tbsp Metropolitan Market Kalbi Marinade
• 12 small lettuce leaves
• 1 bunch fresh herbs (basil, mint, and/or cilantro), finely chopped
• 1 Treviso or 1/4 radicchio, finely sliced (see Cook’s Tip)
• Black sesame or nigella seeds
• Optional:
• Red chile peppers, (sliced or finely chopped)
• Gochujang

Directions:

1. Preheat oven to 450 F. Place carrots on a sheet pan and toss with oil. Spread out and roast for 12 minutes, or until carrots start to caramelize.
2. Remove from oven and add marinade, tossing until carrots are coated. Roast for an additional 1-2 minutes.
3. Arrange lettuce leaves on a platter. Fill with 3-4 carrot strips. Garnish with herbs, Treviso or radicchio, seeds, and red chile pepper. If you like heat, drizzle with a little gochujang.
4. Cook’s Tip:
5. Treviso is a leafy winter vegetable from the chicory family that looks like a purple endive. It is not only beautiful in color, but it has a delicious crunch and a unique, sweet-bitter flavor that complements the roasted carrots. Cut it in half lengthwise and chiffonade (slice into very thin strips).