Description
Honey Glazed Carrots with Sesame Seeds is a simple and delicious Asian-inspired side dish featuring tender carrots coated in a glossy, sweet honey glaze with a hint of savory soy sauce and nutty sesame flavor. This quick stovetop recipe is perfect for adding vibrant color and a touch of sweetness to any meal, garnished with toasted sesame seeds and fresh parsley for an extra burst of freshness.
Ingredients
Scale
Vegetables
- 1 pound carrots (peeled and cut into sticks or rounds)
Sauce and Seasonings
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Boil the Carrots: Bring a pot of salted water to a boil. Add the peeled and cut carrots and cook for 4 to 5 minutes until they become just tender but still retain a slight crunch. Drain the carrots and set them aside.
- Prepare the Glaze: In a large skillet over medium heat, melt the unsalted butter. Stir in the honey, soy sauce, and sesame oil until well combined and warmed through, creating a fragrant glaze.
- Glaze the Carrots: Add the drained carrots into the skillet with the glaze. Toss and stir the carrots to evenly coat them in the honey-soy mixture. Cook for an additional 3 to 4 minutes, stirring occasionally, until the carrots look glossy and are well coated with the glaze.
- Season and Garnish: Sprinkle the glazed carrots with toasted sesame seeds. Season with salt and freshly ground black pepper to taste. Optionally, garnish with chopped fresh parsley for a fresh and colorful finish.
- Serve Warm: Serve the honey glazed carrots immediately while warm as a delightful side dish to accompany your favorite meals.
Notes
- You can use baby carrots or rainbow carrots for added color and variety.
- For a vegan version, substitute unsalted butter with plant-based butter or olive oil.
- Add a pinch of red pepper flakes if you prefer a sweet-and-spicy flavor.
