Glazed Carrots Asian Style

Glazed Carrots Asian Style

14

"This method of preparing carrots will have us all eating like Bugs Bunny! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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Ingredients

servings 50 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water.
  2. In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes.
  3. Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

Delectable! Light, flavorful, we loved it. Seemed like more marinade was needed - I had to keep stirring the carrots around while they were marinating because they weren't "submersed" enough. ...

Most helpful critical review

It was a bit too salty for my taste, next time I'll try to reduce the soy sauce and add a bit of sugar...

Delectable! Light, flavorful, we loved it. Seemed like more marinade was needed - I had to keep stirring the carrots around while they were marinating because they weren't "submersed" enough. ...

These were really tasty. I didn't have a grill to finish these in so I stir fried them in the marinade on the stove top. Delicious.

It was a bit too salty for my taste, next time I'll try to reduce the soy sauce and add a bit of sugar...

I was a little worried about this one as other reviewers suggested the sour flavor was unpleasant, but we just loved the kick it gave this, and the flavor was amazing. I should note that I left...

I changed absolutely nothing, except I cooked them on my indoor electric grill. A lot of people reviewed that these are salty... be sure to use low-sodium soy sauce. The rice vinegar gave them a...

There wasn't enough of the marinade, and it was a tad salty to me. I did eat it, but I don't know if I will make it again.

Too sour as written. We did eat it though.

This was a nice way to have Asian flared veggies to go with 'Asian Lettuce Wraps' and 'Fried Rice w/Ginger, Hoisin, and Sesame' both AR recipes. I cooked the carrots on the stovetop rather than...

not bad