To accompany the main dish, serve Sesame Carrot Slices shared by Jacqueline Thompson Graves of Cumming, Georgia. The sweet carrot coins are cooked on the stovetop until crisp-tender and are dressed up with a mild mixture of butter, brown sugar and sesame seeds. "This carrot dish is a welcome change of pace," Jacqueline assures. "It can be made more or less spicy, whichever your taste dictates, by altering the amount of hot pepper sauce," she adds.
- 3 cups sliced carrots
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- Dash to 1/8 teaspoon hot pepper sauce
- Dash coarsely ground pepper
- 1-1/2 teaspoons minced fresh parsley
- 1 teaspoon sesame seeds, toasted
- In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds. Yield: 4 servings.
Originally published as Sesame Carrot Slices in Quick Cooking January/February 2005, p15
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