Honey Glazed Sesame Carrots Recipes

Steps:

• Peel the carrots and cut into serving size pieces.
• Steam or boil until just tender.
• Drain carrots.
• Add honey and stir carrots until they are coated with honey.
• If using sesame seed, add sesame seed to carrot/honey mix and stir.
• Serve immediately.

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.

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.

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

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.

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.

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.

Steps:

• Heat the oven to 350 degrees.
• Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
• Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
• Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

Steps:

• Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm.
• Meanwhile -- add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside.
• Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat.
• Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften.
• Pour the glaze over the cooked carrots.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

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.