Soy Sauced 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.

GINGER-SOY GLAZED RAINBOW CARROTS

Steps:

• Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.

STEAMED CARROTS WITH LEMON-SOY BUTTER

Steps:

• Peel 1 1/2 pounds carrots and cut into 1 1/2-inch chunks. Cook in 1/2 cup simmering salted water in a skillet over medium-high heat, covered, until tender and the skillet is mostly dry, 10 to 13 minutes. Uncover and stir in 2 tablespoons butter, 1 tablespoon soy sauce and 1/2 teaspoon grated lemon zest until glazed; season with salt and pepper. Sprinkle with chopped chives.

SOY SAUCED CARROTS

Steps:

• Cut carrot piece in half lengthwise. Score the round part by making lots of shallow cuts.
• Place carrot in shallow dish with soy sauce and let sit for 30 minutes, flipping once halfway through.
• Cut carrot into chunks before serving.

EASY SOY-GLAZED TOFU AND CARROTS

Steps:

• Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
• With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
• Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
• Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
• Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

SOY-GLAZED TOFU AND CARROTS

Steps:

• Heat broiler, with rack 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and salt. Add carrots; toss to coat.
• With a slotted spoon, transfer carrots (reserving bowl with marinade) to a rimmed baking sheet. Push carrots to one side.
• A few pieces at a time, add tofu to marinade in bowl; turn gently to coat, then transfer to sheet, arranging in a single layer. Reserve bowl with marinade.
• Broil until carrots and tofu are browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 20 to 25 minutes.
• Transfer tofu and carrots to reserved bowl with marinade. Add scallions along with vinegar and sesame oil to taste; toss gently to combine, and serve.
• (Per Serving)
• Calories: 340
• Fat: 20.5g (0.9g Saturated Fat)
• Protein: 22.3g
• Carbohydrates: 23.9g
• Fiber: 6.2g

GLAZED GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

GLAZED CARROTS ASIAN STYLE

Steps:

• Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water.
• In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes.
• Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

SWEET & SOUR CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

CARROTS WITH SOY, GINGER AND HONEY

Steps:

• Heat sesame oil in skillet.
• Add carrots, soy sauce, 1 tablespoon water and ginger root.
• Cook and stir until carrots are crisp-tender.
• Stir in honey.
• Top with sesame seeds.
• Season with pepper.