Asian-Style Carrots
A little honey and a little heat. Theses Sweet and Spicy Asian-Inspired Carrots are glazed in a sticky chili sauce and cooked to perfection, moving from side dish to star dish.
Servings: 6
Calories: 109kcal
Equipment
- Knife
- Cutting Board
- skillet
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 1 lbs large carrots
- 2 tbsp cultured oil Zero Acre
- ½ tbsp minced garlic
- ½ cup water
- 2 tbsp honey
- ¼ cup sweet chili sauce
- 1 tsp fresh rosemary diced
- 1 tsp fresh parsley diced
- salt and pepper to taste
- chopped green onion for garnish
- rice optional for serving
Instructions
- Start by prepping the carrots. Use a vegetable peeler to remove the skin and then cut them into coins at an angle. The thinner the better as they will cook faster.
- Heat a skillet to medium-high heat. Allow the skillet to get warm, then add the Cultured Oil and minced garlic. Stir so the oil is coating the pan and then add the carrots.
- Cover the skillet with a lid and allow the carrots to cook for 10 minutes. Be sure the heat is medium to medium-high, we want them to cook, not burn. Move the carrots around every few minutes for even cooking. (Cultured Oil has a high smoke point which allows us to cook things without the fear of burning them right away).
- Once the carrots begin to soften, remove the lid from the skillet and add water. Replace the lid and allow the carrots to steam for another 5-8 minutes *Time will depend on how thick the carrots are. The water should evaporate from the pan.
- Turn the heat down the medium-low and add the honey and sweet chili sauce. Stir and allow it to heat for 5-7 minutes. The sauce will thicken and become a glaze.
- Remove from heat and season with fresh diced rosemary and parsley. Season well with salt + pepper.
- Serve warm! I like to serve mine over a bed of rice, but they’re excellent plain as well.
Notes
Store these carrots in an airtight container for up to 5 days. They’re great for meal prep! Reheat in the microwave for ~60 seconds.
You should be able to easily pierce your carrots with a fork before adding the sauce. If they’re still tough, let cook longer than 5-8 minutes and add more water if needed.
Nutrition
Serving: 1 serving | Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Monounsaturated Fat: 4g | Sodium: 363mg | Potassium: 253mg | Fiber: 2g | Sugar: 12g