Wednesday, November 17, 2021

Filipino Roasted Carrots #Thanksgiving #Recipe by Mia P. Manansala @MPMtheWriter

My books, the Tita Rosie’s Kitchen Mystery Series, often feature food that’s more Filipino-inspired than traditional Filipino cuisine, and this easy side dish is a great example of how you can put a small Filipino spin on a familiar dish. What’s the secret ingredient in this recipe? Patis, AKA fish sauce!

I won't win any awards for food photography, but trust me, these are some yummy carrots!

Wait, don’t run away! For those who are unfamiliar with this condiment, it may seem a bit intimidating (and have a rather pungent odor), but I promise that it doesn’t taste fishy. It’s like how certain Italian dishes use anchovies and anchovy paste as a background note to add saltiness and depth, but when you taste the food, you can’t really pinpoint anchovy as an ingredient (anchovy is also the secret ingredient in Caesar salad dressing). Fish sauce is used in everyday dishes in Southeast Asian countries, and the Philippines is no different. However, if you can’t find fish sauce in your grocery store (or have allergies), you could probably replace it with extra soy sauce or salt.

These roasted carrots are definitely showing up on my Thanksgiving table, and I hope you all give them a try!

Filipino Roasted Carrots Recipe


  • 1 lb carrots
  • Olive oil
  • Salt
  • Pepper

Filipino glaze ingredients:

  • 2-3 tsp honey or maple syrup
  • 1-2 tsp patis (fish sauce)
  • 1-2 tsp soy sauce
  • 1 tsp vinegar (apple cider vinegar works well here)
  • Red pepper flakes or cayenne, optional


  1. Preheat the oven to 400 degrees F.
  2. Clean and scrub the carrots very well. Peel and/or trim the ends, if you prefer.
  3. Toss the carrots in olive oil and a small amount of salt and pepper and place on a baking tray.
  4. Roast the carrots for 20-30 minutes until they can be easily pierced with a fork or sharp knife.
  5. While the carrots are roasting, put all the glaze ingredients in a small saucepan and whisk together over low heat until everything is well-blended and the glaze has reduced by about half. Taste and make any adjustments to suit your palate.
  6. When the carrots are done, pull them out and pour the glaze over the carrots, shaking the tray to make sure they’re all evenly coated.
  7. OPTIONAL: Pop the tray back in the oven for a few minutes so the glaze can caramelize (watch closely: honey burns quickly!)
  8. Enjoy! 

Glaze ingredients: Patis, soy sauce, apple cider vinegar, honey, red pepper flakes

Wash and scrub carrots very well, and peel and/or trim if desired. Place on a baking tray.
Coat the carrots with a good amount of olive oil (I used a spray) and a sprinkle of salt and pepper. Roast in a 400 degree F oven for 20-30 minutes until tender.

To make it easier when measuring sticky substances (honey, maple syrup, nut butters, etc.) coat/spray your measuring utensil with a thin layer of oil.

Whisk all the glaze ingredients in a small sauce pan over medium-low heat until well-blended. Simmer the glaze until it reduces by about half.

When the carrots are done, pull them out of the oven and pour the glaze evenly over the carrots. Roll them around by shaking the tray or using a spatula to make sure the carrots are evenly coated.


Have any of you ever used fish sauce in a recipe? How do you put a new spin on familiar dishes? Let me know in the comments!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!
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When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.
With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…


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  1. To say this recipe is timely for me is an understatement! A month ago I bought (for the first time) a bottle of fish sauce because I wanted to try an Asian meatball recipe. As often happens I needed to use the ground pork I bought for the recipe for something else so this morning I was asking myself "What am I going to do with the fish sauce" since I've never used it in any recipe. And now -- this yummy looking carrot recipe is perfect! Thank you! I enjoyed reading Arsenic and Adobo and look forward to your next book. :)

    1. Thanks so much, Linda! Fish sauce also makes a wonderful vinaigrette, and works well in broth-y soups and curries. I hope you enjoy the recipe.

  2. I have to echo what Linda said! I am currently being mocked by a bottle of fish sauce with two teaspoons out of it. Now problem solved delishiously. AND I am also looking forward to the second book. Hugs. MJ

  3. That looks really good! I agree with Linda and MJ, a little fish sauce goes a long way, but keeps well over a year in the fridge. I use a smidge of it in curries,soups & noodle dishes. Here's a quick & easy dish I've made from one of my 2 favorite Asian-American blogsites:
    The other fave blog Amy+Jacky is more centered around the IP, with equally great meals:

    1. Forgot to say I also add it to stir-frys, which always take longer to prep & chop ingredients than to actually cook! But, yum!

    2. Ooh, I'll have to try that Thai chicken recipe sometime, Lynn! And I love my Instant Pot, so I'll have to check out that other site as well. Thanks for the recs!

  4. Sounds like a great way to glaze carrots which caramelize beautifully with roasting.

    1. Thanks, Libby! I love how the salty, acidic glaze works so well with the sweet carrots and honey. A bit of heat rounds it out perfectly, but my husband can't eat spicy food, so I left it optional.