Asian Glazed Carrots Recipes

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.

Steps:

• Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are).
• Stir in the honey. Stir in well and cook until heated through.
• Top with the sesame seeds. Season with pepper and salt, if needed.

Steps:

• Cook carrots in water in covered medium skillet on medium-high heat 5 to 8 min. or until carrots are crisp-tender.
• Add remaining ingredients; toss to coat. Cook and stir 1 to 2 min. or until heated through.

Steps:

• Cook carrots in water, in covered medium skillet on medium-high heat 5-8 minutes or until carrots are crisp-tender.
• Add remaining ingredients; toss to coat. Cook and stir 1-2 minutes or until heated through.

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.

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.

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

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.