These Asian-style carrots might sound exotic, but with their sweet, savory and salty flavor profile, they would be amazing served alongside American staples like meatloaf and roast chicken.
Recipe courtesy of Cooking Channel
Print
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons sesame seeds
  • 1 pound carrots, peeled and sliced on the diagonal into 1/4-inch pieces
  • 3 tablespoons hoisin
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1/4 cup scallion greens, chopped

Directions

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.

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