Best Sesame Carrot Slices Recipes

SESAME & GINGER CARROTS

Steps:

• Saute carrots, garlic and ginger in sesame oil, over medium heat for about 5 minutes.
• Add sesame seeds.
• Cover and saute for another 3 minutes or until carrots are heated but still crisp.
• 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.

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.

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.

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.

SESAME CARROTS

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.

CARROT RIBBONS WITH SESAME

Steps:

• Using a vegetable peeler, peel carrots lengthwise into ribbons. In a bowl, toss together with sesame oil and lemon juice. Sprinkle with sesame seeds; season with sea salt.

SESAME CARROTS

Steps:

• Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.