Description
Delight in these Honey Glazed Carrots with Sesame Seeds, a sweet and savory side dish that features tender carrots coated in a luscious honey-soy glaze. Enhanced with garlic powder, a splash of rice vinegar, and topped with toasted sesame seeds, this Asian-inspired recipe is quick to make on the stovetop and perfect for adding a vibrant, flavorful touch to any meal.
Ingredients
Scale
Carrots
- 1 lb carrots, peeled and cut into sticks or rounds
Glaze
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Finishing
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil (optional)
- Chopped fresh parsley or green onions for garnish
Instructions
- Heat the oil and cook carrots: In a large skillet over medium heat, heat the olive oil. Add the peeled and cut carrots and cook for 6–8 minutes, stirring occasionally, until they begin to soften but still retain some firmness.
- Prepare the glaze: While the carrots cook, whisk together honey, soy sauce, rice vinegar (or lemon juice), garlic powder, salt, and black pepper in a small bowl to combine the sweet and savory flavors.
- Glaze the carrots: Pour the prepared glaze over the partially cooked carrots in the skillet. Stir to coat all pieces evenly in the mixture.
- Finish cooking: Continue cooking the carrots with the glaze for another 5–7 minutes, stirring occasionally, until the carrots are tender and the glaze has thickened to a sticky coating.
- Add sesame oil and seeds: Drizzle sesame oil over the glazed carrots if using, then sprinkle the toasted sesame seeds on top for a nutty crunch and authentic Asian flavor.
- Garnish and serve: Finally, sprinkle chopped fresh parsley or green onions over the carrots as garnish before serving warm as a delicious side dish.
Notes
- For a deeper, roasted flavor, try roasting the carrots at 400°F for 25 minutes before tossing them in the honey glaze in a skillet.
- Baby carrots can be substituted whole if preferred, eliminating the need to slice the carrots.
- This dish pairs well with grilled or baked proteins, adding vibrant color and sweetness to your plate.
