Glazed Carrots in Honey and Orange Juice with Black Sesame Seeds and Mint
- 1 pound small carrots
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh ginger
- 1 garlic clove, finely chopped
- 1 tablespoon chopped shallots
- 2 tablespoons honey
- ½ cup freshly squeezed orange juice
- 1 tablespoon soy sauce
- ¼ cup water
- 1 teaspoon sesame oil
- 1 tablespoon chopped fresh mint
- 1 teaspoon black sesame seeds (available in Middle Eastern markets and health food stores)
Instructions:
The combination of mint, citrus, and sesame evokes an eastern Mediterranean harmony, while the sesame seeds’ color makes a striking visual impression.
- Peel the carrots and cut into 2-inch lengths on the diagonal. If the carrots are thicker than your finger, first slice them in half lengthwise, before sectioning them.
- Heat the oil in a medium sauté pan over high heat and sear the carrots until lightly browned. Season with salt and pepper. Turn the heat to low, add the ginger, garlic, and shallots, and cook until tender, 5 to 7 minutes.
- Add the honey, orange juice, soy sauce, and ¼ cup water. Cover the pan and continue cooking, tossing occasionally, until the carrots are tender and the liquids have reduced to a glaze, about 30 minutes.
- Remove from the heat and toss with the sesame oil, mint, and sesame seeds. Taste for seasoning and adjust the salt and pepper. Serve immediately.