Candied carrot wedges with chili, peanut and sesame

Ingredients for 4 servings:

• 6 thick carrots
• 1 chili pepper(s) (red Thai chili)
• 1 large garlic (onion garlic)
• 4 tbsp oil (peanut oil)
• 1 tbsp sesame oil
• 3 tbsp peanut butter, chunky
• 2 tbsp sugar, brown
• 2 tbsp sesame seeds
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Antipasti

Peel the carrots and cut into wedges. Heat 4-6 tablespoons of peanut oil in a pan and add the coarsely sliced ​​garlic bulb and the very finely chopped chili pepper. Cook over low heat until browned, but be careful not to let it overcook! Remove the garlic slices if you like, but leave the chilies in. Add the carrots and season with salt and pepper. Toss for about 10 minutes, until the carrots are lightly glazed, then sprinkle with sesame seeds and add the peanut butter. Stir or toss occasionally until the peanut butter has completely melted. Transfer to a casserole dish and sprinkle with sugar. Bake in the oven at 180°C for about 25 minutes (do not preheat). Remove from the pan and drizzle with sesame oil. The carrots are delicious warm, immediately after cooking, or cold, for example as an antipasti.