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 1/4 teaspoon salt. Source: EatingWell Magazine, September/October 2017

Julia Clancy
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Ingredients

Directions

  • If necessary, cut carrots into pieces no larger than 1/2 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.

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  • 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 1/4 cup water and continue cooking, partially covered, until tender. Serve sprinkled with gomasio.

Nutrition Facts

127 calories; 7.6 g total fat; 0.8 g saturated fat; 319 mg sodium. 352 mg potassium; 15.2 g carbohydrates; 4 g fiber; 9 g sugar; 2.1 g protein; 18765 IU vitamin a iu; 4 mg vitamin c; 37 mcg folate; 73 mg calcium; 2 mg iron; 15 mg magnesium; 2 g added sugar;