Sesame Ginger Carrots ~
Baby carrots gently simmered and finished with a buttery glaze of brown sugar, fresh ginger, and toasted sesame seeds.
Serve this easy side dish with Cashew Rice Pilaf and Teriyaki Tofu.
Sesame Ginger Glazed Carrots
There’s something especially comforting about a dish that feels both familiar and a little unexpected. The brown sugar and butter bring out the natural sweetness of the carrots, while fresh ginger adds a subtle savory contrast that keeps things balanced. It’s the kind of side that’s always welcome on the table and doesn’t require much effort to pull together.
As a home cook who has been creating plant-based and vegetarian meals for over 13 years, I understand the value of recipes that rely on fresh ingredients and thoughtful technique. This baby carrot dish brings together a few kitchen staples for an easy side that doesn’t try too hard.
The carrots are tender without being mushy, coated in a light glaze that brings just enough sweetness to balance the savory edge of fresh ginger. It’s not a bold or overpowering dish, and the finish is mellow, with a touch of freshness from chopped herbs and a sprinkle of toasted sesame seeds to round it out.
Ingredients for Sesame Ginger Carrots
You will need the following:
- Baby Carrots – Naturally sweet and quick to cook. For full-size carrots, peel and cut into 2-inch sticks or thick diagonal slices to ensure even cooking.
- Butter – Melts into the glaze, giving the carrots a smooth, rich finish. Use vegan butter for a plant-based dish.
- Brown sugar – Adds mild sweetness with a hint of molasses that balances the ginger.
- Ginger – Fresh offers the brightest flavor, but if unavailable, use ¼ teaspoon ground ginger as a substitute.
- Kosher Salt – Just enough to round out the sweetness and lift the other flavors.
- Cilantro – Scattered over the top just before serving for a fresh, herbaceous finish. Flat-leaf parsley works equally well as a garnish.
- Sesame Seeds – Toasted briefly and added at the end as a subtle finishing touch.
How to Make Sesame Ginger Carrots
STEP ONE: Toast the Sesame Seeds. Place a medium saucepan over medium heat. Add the raw white sesame seeds and heat, stirring occasionally, until they are golden and fragrant, about 3 minutes. Once toasted, remove from heat and set aside to cool.
STEP TWO: Cook the Carrots. Add the baby carrots to the same saucepan and cover them with water, leaving about 1 inch above the carrots. Bring to a boil over high heat, then reduce to low and simmer for 3 to 5 minutes, until the carrots are crisp-tender. Drain the carrots and return the saucepan to the stove.
STEP THREE: Add Flavor. To the empty saucepan, add the butter, brown sugar, ginger, and salt. Stir until the butter is melted and the sugar is dissolved. Add the carrots back to the pan and stir to coat them evenly.
STEP FOUR: Finish and Serve. Continue cooking the carrots over low heat for 2 to 3 minutes, until lightly caramelized. Transfer to a serving dish and sprinkle with chopped cilantro and toasted sesame seeds. Serve warm.
Why Toast the Sesame Seeds?
Toasting brings out the natural oils in the seeds, intensifying their nutty aroma and flavor. Raw sesame seeds can taste flat or slightly bitter, but a quick toast adds depth and makes them stand out, even in small amounts.
More Ginger Recipes You’ll Love
Explore more plant-based dishes with ginger-forward flavor:
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Sesame Ginger Carrots Recipe
Ingredients
- 1/4 teaspoon white sesame seeds
- 1 pound baby carrots
- 2 tablespoons butter
- 1 tablespoon light brown sugar
- 1 tablespoon fresh ginger finely minced
- 1/4 teaspoon kosher salt
- 1 teaspoon cilantro chopped
Instructions
- Place a medium saucepan over medium heat. Add the raw white sesame seeds and heat, stirring occasionally, until they are golden and fragrant, about 3 minutes. Once toasted, remove from heat and set aside to cool.
- Add the baby carrots to the same saucepan and cover them with water, leaving about 1 inch above the carrots. Bring to a boil over high heat, then reduce to low and simmer for 3 to 5 minutes, until the carrots are crisp-tender. Drain the carrots and return the saucepan to the stove.
- To the empty saucepan, add the butter, brown sugar, ginger, and salt. Stir until the butter is melted and the sugar is dissolved. Add the carrots back to the pan and stir to coat them evenly.
- Continue cooking the carrots over low heat for 2 to 3 minutes, until lightly caramelized. Transfer to a serving dish and sprinkle with chopped cilantro and toasted sesame seeds. Serve warm.
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