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Sautéed Carrots with Gomasio

  • 20 m
  • 20 m
Julia Clancy
“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.”


    • 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


  • 1 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.
  • 2 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.
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