Sesame Glazed Carrots Food

HONEY GLAZED SESAME CARROTS

Steps:

• Peel carrots. Slice carrots into coins, cutting any very large pieces in half.
• In a large skillet over medium heat, add olive oil. When hot, add carrots, salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until carrots are lightly browned and almost cooked through.
• Add honey and toasted sesame seeds to pan. Stir to coat carrots. Cook for an additional 2 minutes, or until sauce thickens slightly and carrots can be easily pierced through with a fork. Remove from heat and serve.

HOISIN-SESAME CARROTS

Steps:

• Toast the sesame seeds in a large dry skillet over medium-high heat, stirring, until lightly browned, about 2 minutes. Transfer to a small dish and set aside.
• To the same skillet, add the carrots, hoisin, butter, a pinch of salt, a few grinds of pepper and 1/2 cup water. Bring to a simmer over medium-high heat. Lower the heat to medium, cover and cook until the carrots are tender and easily pierced with a fork, about 20 minutes.
• Uncover the skillet and raise the heat to medium-high. Simmer until the liquid has reduced to a glaze, about 2 minutes. Remove the pan from the heat. Adjust the seasoning with additional salt and pepper. Serve sprinkled with the toasted sesame seeds and chives.

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.

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 CARROT SLICES

Steps:

• In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds.

SESAME CARROTS

Steps:

• Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.

GLAZED HOISIN-SESAME CARROTS

Steps:

• Add the sesame seeds to a small dry skillet over medium-high heat and toast until browned, about 2 minutes, stirring often to prevent burning. Transfer to a small dish and set aside.
• Add the carrots, 1/2 cup water, hoisin, butter and some salt and pepper to a large skillet over medium-high heat and simmer for 3 minutes. Lower the heat to medium, cover and cook until the carrots are tender when pierced easily with a fork, about 20 minutes. Raise the heat to medium-high, bring to a simmer and cook, uncovered, until the liquid is reduced to a glaze, up to 2 minutes. Remove the pan from the heat, fold in the scallions and sesame seeds and toss until all is coated in the glaze. Serve warm.

GLAZED CARROTS WITH MAPLE SYRUP AND SESAME SEEDS

Steps:

• Put the carrots into a medium pan with half the butter or margarine (25 gr), and half the honey or maple syrup(1 tbsp), and a pinch of salt, then add the water.
• Bring to the boil, uncovered, and cook rapidly until the water has all but evaporated, and the carrots are tender, about 8 minutes.
• Add the remaining butter or margarine, and the rest of the honey or maple syrup, and cook until a thick syrup forms to coat the carrots, 3 - 4 minutes longer.
• Serve sprinkled with the sesame seeds.

SESAME GLAZED CARROTS

Steps:

• Boil/steam sliced carrots until just tender; drain.
• In a medium saucepan, bring water, brown sugar, butter, sesame seeds, lemon juice and salt to a boil over medium heat. Remove from heat.
• Add hot cooked carrot slices and stir until evenly coated. Serve.

SESAME CARROTS

Steps:

• Special equipment: a mortar and pestle or spice grinder
• For the gomasio: In a dry saute pan set over medium heat, cook the sesame seeds until toasted a light brown. Remove to a mortar and pestle or spice grinder. Add the sea salt and crush until about half the seeds are crushed.
• For the carrots: Using a vegetable peeler, shaved the carrots into ribbons. In a large bowl, mix the carrot ribbons with the sesame oil, black sesame seeds, coriander and 1 tablespoon of the gomasio.
• For the sauce: In a small bowl, combine the yogurt, mayonnaise, sriracha and curry powder. Mix well then smear on a plate. Top with the carrot ribbons and garnish with more gomasio.

SESAME CARROTS

Steps:

• Cut the carrots in 3 pieces, then each piece in half.
• I would cut the chunky end into 4 if it was very big.
• Place in a baking tray and roll in the 2 tablespoons of oil.
• Cover and bake for 40 minutes in a moderate oven.
• Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste.
• Return uncovered to the oven for 10 minutes.
• Serve sprinkled with the toasted sesame seeds.

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.

GLAZED CARROTS WITH TOASTED SESAME SEEDS

Steps:

• Prepare the carrots, onion, and garlic as indicated above.
• In a medium saute pan over medium to medium-high heat, saute onion and carrots in 1 Tbsp. of the olive oil for 3 minutes, or until softened. Do not brown. Add the garlic.
• When the onions start to sweat, add the carrots and stir. Add the orange juice and allow to simmer and lightly reduce with carrots/onion/garlic mixture. Add the carrot juice, and water if necessary, to ensure that the level of liquid is almost to the top of the vegetables. Return to a simmer. Lightly season with salt, pepper. Drizzle in honey, add butter, and simmer, uncovered, until carrots are tender and liquid has reduced to a sauce consistency, about 15 minutes.
• Remove garlic clove. Taste for seasoning and doneness; add splash of water and 1 Tbsp. olive oil and stir. Swirl carrots in the pan, and allow water to reduce. The final consistency should be thick and glossy, almost creamy, but not dry. Meanwhile, toast sesame seeds in a dry pan with a light drizzle of olive or sesame oil for about 5 minutes, flipping or stirring, until lightly toasted in color. Set aside. (This can be done in advance.) When the carrots have reduced fully, sprinkle the sesame seeds onto carrots and stir.
• Pour carrots into a serving bowl and enjoy.

ORANGE SESAME CARROTS

Steps:

• Steam the peeled carrots for about 7-8 minutes until crisp-tender.
• Combine sesame seeds, orange juice, ginger, sesame oil and soy sauce.
• Toss with the carrots.
• Season with salt and pepper.
• Delicious.

MISO GLAZED CARROTS

Steps:

• In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
• In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
• Stir in roasted sesame oil. Season to taste with salt and pepper.

SESAME BABY CARROTS

Steps:

• Place the carrots in a large frying pan in one layer. Dot over the butter and half cover with 200ml cold water. Bring to the boil, then simmer for about 8 mins until the liquid is almost all evaporated.
• Sprinkle with sugar, add the sesame oil and toss the carrots in the buttery juices over a low heat for about 4 mins until glossy. Serve mixed with the sesame seeds.