Glazed Carrots Asian Style Recipe -
Glazed Carrots Asian Style Recipe

Glazed Carrots Asian Style

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings/ serving size: 1/2 large carrot Change Servings


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Jan 06, 2003

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. Next time I will double the amount of marinade.

Most Helpful Critical Review
Mar 20, 2005

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...


18 Ratings

Oct 21, 2003

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.

Jun 01, 2010

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 out the five spice powder (not a fan of it). I chose not to grill, as I just couldn't see that working. I followed the recipe up to that point, keeping the carrots in the saucepan and letting them marinate, then turned them to low heat and simmered for about 20 minutes.

May 04, 2011

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 nice zip that could easily be mistaken for saltiness too. Really good!

Jul 06, 2010

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.

Apr 13, 2010

Too sour as written. We did eat it though.

Feb 22, 2012

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 the grill as it was snowing out when I made them. Stovetop method worked great.


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  • Calories
  • 50 kcal
  • 3%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 316 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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