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.

Julia Clancy
Source: EatingWell Magazine, September/October 2017
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Ingredients

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Directions

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  • 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

126.5 calories; protein 2.1g 4% DV; carbohydrates 15.2g 5% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 8.9g; fat 7.6g 12% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 18765.1IU 375% DV; vitamin c 3.5mg 6% DV; folate 36.7mcg 9% DV; calcium 72.5mg 7% DV; iron 1.7mg 9% DV; magnesium 15.1mg 5% DV; potassium 351.7mg 10% DV; sodium 319.5mg 13% DV; added sugar 2g.