Best Glazed Hoisin Sesame Carrots Recipes

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.

ASIAN CHICKEN THIGHS WITH BROCCOLINI

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
• Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
• Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
• Divide the chicken among plates; top with the scallion. Serve with the vegetables.

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.

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 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.

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.

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.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

GLAZED CARROTS

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.