Sesame Ginger Roasted Chicken And Carrots Food

HONEY-ROASTED CARROTS WITH SESAME SEEDS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with foil and put in the oven to heat.
• Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes.
• Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve.

SESAME GINGER ROASTED CHICKEN AND CARROTS

Steps:

• Start by preheating your oven to 425°F. Heat a 12-inch cast iron skillet over medium heat.
• Season chicken thighs with salt and better on both sides, then rub with 1 tbsp sesame oil.
• Once the skillet is hot, place chicken thigh skin side down in the skillet and cook undisturbed until the fat has rendered out, about 6 minutes. Flip thighs and cook the reverse side for 2-3 minutes, then transfer chicken to a plate. Pour out excess oil and fat and leave just enough to coat the skillet. Return the skillet to the stove top and turn heat to medium-high.
• Place chopped carrots in the skillet and cook until a char forms for about 5 minutes, then flip carrots and season with some salt. Cook reverse side for 2 minutes, then turn the stove off and transfer hot skillet (use oven mitts!) to the oven. Roast carrots for 10 minutes. While your carrots are in the oven, combine soy sauce, sriracha, rice vinegar, honey and ginger in a small bowl and whisk until mixed.
• When carrots are ready, remove the skillet from the oven, but keep the oven on. Return chicken to skillet and pour soy ginger mixture over the chicken and carrots. Return the skillet to the oven and roast for 15-18 minutes. When ready, top with sesame seeds and scallions. Serve hot.

GINGER CARROTS AND BROCCOLI WITH SESAME SEEDS

Steps:

• In a medium saucepan of boiling water, simmer carrots, partially covered, for 5 minutes.
• Add broccoli and continue cooking 3 minutes or until veggies are tender.
• Drain well.
• Meanwhile, in a large frypan, melt margarine over medium heat.
• Saute celery, red pepper, sesame seeds and ginger, 3 minutes or until tender.
• Add carrots and broccoli to frypan and stir fry until heated through.
• Season with salt and pepper.

STICKY SESAME-GLAZED CARROTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

SESAME & GINGER CARROTS

Steps:

• Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes.
• Add sesame seeds.
• Cover and saute for another 3 minutes or until carrots are heated but still crisp.
• Serve.

ROASTED CARROTS & ASPARAGUS WITH SESAME & GINGER

Steps:

• Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
• Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.