Sticky Asian-Fashion Glazed Carrots with Ginger, Garlic, and Soy

These Asian-style glazed carrots are fast to make and filled with daring, savory-sweet taste. Crisp-tender carrots get coated in a shiny, caramelized, soy-ginger glaze that’s so good it’s simple to eat the entire pan.

These Asian-style glazed carrots are a type of facet dishes that quietly steals the present. I reduce the carrots on the diagonal, frivolously steam them proper within the pan till they’re crisp-tender, then end them in a savory-sweet glaze that turns shiny and irresistible because it cooks. It’s easy, quick, and filled with taste.

The sauce is the place the magic occurs. Soy sauce, honey, ginger, garlic, and chili flakes simmer collectively, and I like so as to add a splash of fish sauce for that deep umami word (it’s non-compulsory, however extremely really helpful). Because the liquid reduces, it thickens right into a sticky glaze that adheres to the carrots and caramelizes simply barely within the pan. A pat of butter on the finish provides the whole lot a good looking shine, and a handful of chopped inexperienced onions and cilantro provides freshness and distinction.

That is a simple facet dish I attain for every time I’m making Asian-inspired mains — it pairs particularly nicely with ginger-garlic chicken or something coming off the grill. And whereas two kilos of carrots would possibly sound like loads for 4 folks, belief me: they go quick. The mix of candy, salty, savory, and just a bit warmth makes it very simple to shine off the entire pan.

Pairing concepts

The flavors right here work rather well with Asian-inspired mains and sides. My easy soy sauce chicken and my sesame ginger chicken are each nice choices. In case you’re craving fish, strive my slow-baked Asian salmon. For a starchy facet, I might select both smoky roast potatoes or garlic butter rice with Crispy Garlic.

Sticky Asian-Fashion Glazed Carrots with Ginger, Garlic, and Soy

Prep: 10 minutes minutes

Cook dinner: 10 minutes minutes

Complete: 20 minutes minutes

These Asian-style glazed carrots are crisp-tender, shiny, and filled with savory-sweet taste. I steam the carrots proper within the pan, then allow them to simmer in a fast soy-honey glaze till they’re frivolously caramelized and irresistible.

Directions 

• Prep carrots: Slice the carrots on a pointy diagonal ½ inch thick.

  2 lb carrots

• Make sauce: In a measuring cup, combine the soy sauce, honey, fish sauce, ginger, garlic, and, if utilizing, the chili flakes.

  3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon fish sauce, 1 tablespoon grated ginger, 2 cloves garlic, 1 pinch chili flakes

• Steam carrots: Add the carrots and water to a big frying pan (cast-iron when you have one) over medium-high warmth. Let the carrots boil till the water evaporates, and the carrots are crisp-tender. (If they aren’t largely cooked to your liking, add a bit of extra water and proceed to cook dinner.)

  ½ cup water

• Glaze: Pour the sauce into the pan, let it boil, stirring incessantly, till it’s a thick glaze that coats the carrots.

• End and serve: Take away the pan from the warmth and stir within the butter. Sprinkle the cilantro over prime and serve straight away.

  1 tablespoon butter, ¼ cup minced cilantro

Vitamin

Serving: 1 = ¼ of the recipe, Energy: 178kcal (9%), Carbohydrates: 36g (12%), Protein: 4g (8%), Fats: 3g (5%), Saturated Fats: 2g (13%), Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 1g, Trans Fats: 0.1g, Ldl cholesterol: 8mg (3%), Sodium: 968mg (42%), Potassium: 809mg (23%), Fiber: 7g (29%), Sugar: 24g (27%), Vitamin A: 38052IU (761%), Vitamin C: 14mg (17%), Calcium: 87mg (9%), Iron: 1mg (6%)