ADVERTISEMENT
Sautéed Carrots with Gomasio
Sautéed Carrots with Gomasio
0 Reviews
From: EatingWell Magazine, September/October 2017
In this quick vegetable side dish, maple-vinegar-glazed carrots are topped with gomasio, a blend of toasted sesame seeds and salt. Find gomasio in the natural-foods section or Asian-foods section at large supermarkets or at Asian markets. Or substitute 2 tablespoons toasted sesame seeds and ¼ teaspoon salt.
- By: Julia Clancy Recipe Developer & Tester
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 1½ pounds baby carrots (about ½-inch diameter)
- 2 tablespoons toasted (dark) sesame oil, divided
- ¼ cup cider vinegar
- 1 tablespoon pure maple syrup
- ¼ teaspoon salt
- 2 tablespoons gomasio
Preparation
-
Prep
-
Ready In
- If necessary, cut carrots into pieces no larger than ½ inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the carrots, cover and cook, stirring occasionally, until slightly tender, 5 to 7 minutes.
- Meanwhile, whisk the remaining 1 tablespoon oil, vinegar, syrup and salt in a small bowl. Add the mixture to the pan and boil, uncovered, until it starts to thicken, about 1 minute. Reduce heat to a gentle simmer, partially cover and cook until the carrots are tender and coated with sauce, 4 to 6 minutes more. If the carrots aren't quite tender but the pan is dry, add ¼ cup water and continue cooking, partially covered, until tender. Serve sprinkled with gomasio.
- Serving size: ¾ cup
- Per serving: 127 calories; 8 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 2 g protein; 37 mcg folate; 0 mg cholesterol; 9 g sugars; 2 g added sugars; 18,765 IU vitamin A; 4 mg vitamin C; 73 mg calcium; 2 mg iron; 319 mg sodium; 352 mg potassium
- Nutrition Bonus: Vitamin A (375% daily value)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 1 fat
