Asian-Style Carrots in Spicy Glaze

Low-nickel, dairy-free, egg-free, nut-free, soy-free SPECTACULAR!


You will need…
generous 2 cups of baby carrots, sliced on the bias (I eyeballed the measurement BEFORE cutting them, and remember that this is not an exact science!)
1 or 2 cloves of garlic, crushed
2 or 3 scallions, large slices on the bias

For the sauce, combine:
juice of 1 medium orange (or about 1/2 cup of orange juice from the carton)
juice of 1/2 to 1 whole lime depending on the size of the lime and your preference
1 to 2 tsp chili garlic sauce from the Asian aisle at Stop and Shop
2 tsp honey

also needed:
olive oil for sauteeing

additional water or citrus juice as needed

Heat up the olive oil and garlic in the pan, and let the garlic cook for a minute to release its flavor into the oil. Once it is very browned, it has fulfilled its garlic destiny, and you can discard it. As soon as the garlic is sizzling away, then you know the pan is hot enough, so it’s time to add the carrots and scallions.

Cook the carrots and scallions at just over medium heat for about 10 to 15 minutes, stirring often, until they start to brown and caramelize. Don’t forget to salt generously!

When the carrots are a bit browned, and before the scallions burn, pour the sauce over the pan. Leave the pan over medium to medium high heat for a very few minutes and watch the sauce turn into a glaze. Shake and swivel the pan often so nothing sticks. Don’t turn your back for too long, or your glaze may evaporate.

Once you have a glaze, turn the heat down to low and cook for about 5 more minutes until the carrots are fully cooked through (but not burnt).


Notes: If the carrots are not cooking through and are getting too burned but not soft enough in the middle, what you need to do is add more orange juice and some water — or just 1/4 to 1/2 cup water — in order to add a lot more moisture to the pan. Cook on medium high heat so you are boiling the carrots in the sauce while the liquid reduces to become a glaze once more. This is an important step for troubleshooting, as the honey and the high heat combo can make the carrots brown too fast without actually cooking through all the way.


Variations: Use freshly squeezed blood oranges, a bit of lemon, and a lot of lime juice.


Serving suggestions: Beef or steak of some sort and rice pilaf or Jasmine rice. This is also wonderful with scrambled eggs over rice pilaf. Mark and Ben and I especially like this carrot dish served with garlic rice. I’ve also had this with my friend Jon along with steak tacos inside the corn tortilla with rice pilaf, in place of beans (because I’m allergic to beans). This is such a versatile side dish, so serve with anything, and let me know what YOU like this carrot dish with 🙂

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