Asianspicedroastedbabycarrots Recipes

GLAZED CARROTS ASIAN STYLE

Glazed Carrots Asian Style image

This method of preparing carrots will have us all eating like Bugs Bunny! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Yield 6

Number Of Ingredients 7

Ingredients

6 large carrots, halved
3 tablespoons light soy sauce
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder

Steps:

Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water.
In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes.
Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

Nutrition Facts : Calories 50.3 calories, Carbohydrate 8.1 g, Fat 1.8 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 315.5 mg, Sugar 3.6 g

ASIAN SPICED ROASTED BABY CARROTS

Asian Spiced Roasted Baby Carrots image

The packages of the peeled baby carrots that you find the your grocery cuts back on the prep time for these babies!! A Sara Moulton recipe.

Provided by SkinnyMinnie

Categories Vegetable

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb baby carrots
1 tablespoon vegetable oil
1/4 teaspoon kosher salt
2 tablespoons soy sauce
1 tablespoon butter, sliced
2 teaspoons fresh ginger, finely grated
2 teaspoons ground cumin
2 teaspoons sherry wine vinegar
1 teaspoon toasted sesame oil
1/4 teaspoon black pepper, freshly ground

Steps:

Preheat the oven to 450ºF.
Combine the carrots, oil and salt in a medium bowl.
Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
Serve immediately.

Nutrition Facts : Calories 115.7, Fat 7.8, SaturatedFat 2.5, Cholesterol 7.6, Sodium 722.7, Carbohydrate 10.6, Fiber 2.3, Sugar 5.6, Protein 1.9

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