Curry-Glazed Carrots
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Try this unique, flavorful version of glazed carrots from Andrew Zimmern.
- 2 lbs. carrots, peeled, trimmed and sliced at a 45-degree angle and 1/3-inch thick
- 2 tbs. honey
- 2 tbs. white wine vinegar
- 2 tbs. fresh orange juice
- 1/2 cup vegetable or chicken stock
- 1 tsp. lemon juice
- 1 tbs. toasted sesame seeds
- 1 tbs. curry powder
- 1 golf-ball size piece of fresh ginger, sliced
- Pinch of red chili flakes
STEP 1
Combine all ingredients in a sauté pan over high heat.
STEP 2
When simmering, turn heat down to medium, cover and cook for three minutes. Remove lid and, while tossing regularly, let liquid evaporate until it reduces into a nice glaze.
STEP 3
Season with sea salt and serve.
This recipe originally appeared in “Holiday Health on the Side” in the December 2004 issue of Experience Life.
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