Sticky Asian-Style Glazed Carrots with Ginger, Garlic, and Soy

Ingredients

• 2 lb carrots (Sliced 1/2 inch thick on a sharp diagonal)
• 3 tbsp soy sauce
• 3 tbsp honey
• 1 tbsp fish sauce (Optional, but highly recommended; adds deep umami flavor)
• 1 tbsp fresh ginger (Grated)
• 2 cloves garlic (Finely minced)
• chili flakes (1 pinch, optional)
• 0.5 cup water (For steaming the carrots)
• 1 tbsp butter
• 0.25 cup cilantro (Minced)

Steps

1. 1

   Slice the carrots on a sharp diagonal into pieces about 1/2 inch thick. Use a large frying pan, preferably cast iron, for cooking.

2. 2

   In a measuring cup, combine the soy sauce, honey, fish sauce, grated ginger, minced garlic, and chili flakes if using. Stir until mixed.

3. 3

   Add the sliced carrots and water to the large frying pan. Set the pan over medium-high heat.

4. 4

   Let the water come to a boil and cook until it has evaporated and the carrots are crisp-tender. If the carrots are not mostly cooked to your liking, add a little more water and continue cooking until they reach the desired texture.

5. 5

   Pour the prepared sauce into the pan with the carrots. Let it boil, stirring frequently, until the liquid reduces to a thick, sticky glaze that coats the carrots and lightly caramelizes.

6. 6

   Remove the pan from the heat and stir in the butter until melted and the carrots are glossy.

7. 7

   Sprinkle the minced cilantro over the carrots and serve immediately.

Notes

Fish sauce is optional but recommended for extra umami. The carrots are best served immediately while the glaze is glossy. They pair especially well with ginger-garlic chicken or grilled dishes.

Nutrition per serving

• side dish
• vegetarian
• gluten-free adaptable
• stovetop
• quick
• Asian-inspired
• sweet-savory
• dairy-optional