• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Sesame Ginger Glazed Carrots

December 15, 2011 | Technique, Vegetables

December is a busy time if you’re in the food world. Besides my own parties and events, I also end up catering quite a bit. I made these carrots for an event last week, and as I was lamenting to my assistant that I actually liked these even though I don’t like cooked carrots, she pointed out that my list of vegetables that I don’t like seems to be growing each day. I sure hope that’s not true, but if you’re like me and need a little excitement and inspiration to eat your veggies, this may be a perfect winter recipe for you.Start out by melting a little butter and sesame oil in a large skillet (I use about 1 tablespoon of each for every 4 servings). Add minced ginger (amount to your liking) and peeled and chopped carrots.Add water about 1/2 inch up the sides of the pan, cover, and heat to boiling over high heat. Cook until carrots are nearly tender.The key to perfectly glazed vegetables is to have most of the water evaporate just as the vegetable is reaching it’s desired level of cooking. What’s left in the pan is the fat from the butter and the sugars from the vegetables, which work to glaze the vegetable in the last few minutes. If your carrots are cooking too fast (meaning they are soft and there is still lots of water in the pan), keep your heat on high and keep the lid off. Conversely, if they are cooking too slowly (meaning the water is nearly evaporated and they are still as hard as a rock), reduce the heat, keep them covered, and add a bit more water as needed. You’ll get the hang of it, and it’s really easier than it sounds. Serve with just a sprinkle of toasted sesame seeds for color and crunch and you have a perfect side dish for an Asian inspired meal.

Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • black cod TAG
  • potager-denver
  • cannelloni undici denver
  • mustard's chili dog with a taste of fries
  • populist-bacon-and-eggs
  • squeaky bean denver salmon with radishes 1
  • aspen the wild fig alamosa striped bass-1

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School