Roasted Carrot Lettuce Wraps Recipe

Ingredients:

• 1/2 pound carrots, peeled and cut into 1/4-inch x 2-inch strips
• 2 tablespoons vegetable oil
• 2 tablespoons kalbi marinade
• 12 small Butter lettuce leaves
• 1 bunch fresh herbs (such as basil, mint, and/or cilantro), finely chopped
• 1 treviso or 1/4 radicchio, finely sliced (See Cook's Tip)
• Sesame seeds
• OPTIONAL:
• Red chile peppers, sliced or finely chopped
• Gochujang (Korean red chile paste)

Directions:

1. Preheat oven to 450°F. Place carrots on a sheet pan and toss with oil. Spread out and roast 10 to 12 minutes or until carrots start to caramelize.
2. Remove from oven and add marinade, tossing until carrots are coated. Roast an additional 1 to 2 minutes.
3. Arrange lettuce leaves on a platter. Fill with 3 - 4 carrot strips. Top with herbs, treviso or radicchio, and sesame seeds. If you like heat, add chile peppers and a drizzle of gochujang.
4. Cook's Tip:
5. Treviso is a leafy winter vegetable from the chicory family that looks like 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).