Sesame Carrots

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 4-6
  • About This Recipe

    “This simple way to cook carrots is one of the most popular vegetable dishes we make at work. The smell and taste is great with the addition of the sesame oil.”

    Ingredients

  • 1/2 kgfresh, peeled carrot
  • 2tablespoonsoil
  • 2teaspoonssesame oil
  • 2tablespoonssesame seeds, tossed in a dry pan over a medium heat until golden
  • salt and pepper
  • Directions

  • Cut the carrots in 3 pieces, then each piece in half.
  • I would cut the chunky end into 4 if it was very big.
  • Place in a baking tray and roll in the 2 tablespoons of oil.
  • Cover and bake for 40 minutes in a moderate oven.
  • Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste.
  • Return uncovered to the oven for 10 minutes.
  • Serve sprinkled with the toasted sesame seeds.
  • Reviews

  • “This recipe takes an ordinary veggie and turns it inot a fabulous side dish without a lot a work. YUMMY! Everyone loved it!”

  • “If you want to try something a little different try this delicious carrot recipe.The smell is indeed wonderful, but the flavour is awesome!”

  • “Jan, these carrots were delightful!I made them exactly as directed as per your instructions and they came out perfectly.I served them with Miss Annie’s Crockpot Chicken and Herb Dumplings, recipe #35005 and they proved to be the perfect side dish.Thank you so much for posting a this recipe!I am always looking for a new way to prepare carrots, and you have delivered just that!”

  • “This is a really wonderful way to do carrots.They almost caramelize on the bottom while cooking.The only change I would make in future is to leave the carrots in fairly large chunks, as the longer cooking time makes them quite soft, and I would use a little less oil in the initial part of the cooking.Other than that, they are a must try.Thank you for posting.”

  • “Oven roasted carrots, flavored with sesame oil and topped with toasted sesame seeds. An enchanting flavor combination that is so easy to make. DH cooked them in a foil pan on a covered barbeque gas grill. Well Jan, I guess I will have to elevate you from my “lamb guru” to my “lamb and carrot guru”. Great recipe!”

  • “What a wonderful recipe for carrots!My family often neglects carrots as a sidedish, but these will become a regular at our house.I left the carrots in larger pieces and the texture was perfect!Thanks a lot.”

  • “Yummy!We really enjoyed these carrots this evening.A little too much oil for us in the initial preparation, so next time I will cut down a little.Your instructions turned out perfectly cooked carrots — and so very flavorful.Thanks, Jan!”

  • “I was looking for something to do with carrots, one of the few vegetables my dh likes! This recipe went waaayyyy beyond ordinary, and is of restaurant quality in my opinion. This motivates me to look at other Zaar recipes for vegetables! Thanks Jan for a super technique and preperation!!!”

  • “Yum”

  • “Delish!I have such a hard time getting hubby to eat carrots, but he is already planning to take the leftovers for lunch tomorrow, so this one is a keeper.I read the reviews that said the carrots (which I used petite baby carrots) were overcooked at the recipe time, so I checked at 30 minutes, then had to continue cooking until the recipe said anyway, so I think the time is accurate.I added sugar snap peas to this, as well as using soy sauce rather than salt.I left off the sesame seeds, as I didn’t have any, but this was super good anyway!Thanks for sharing a great recipe.”

  • “These carrots were so delicious!My hubby is not a big carrot fan so I thought I would get to enjoy the majority of this dish for myself, but to my surprise — he loved them and ate his fair share!We loved the addition of the sesame oil and the sesame seeds — it just really brought out the flavor of the carrots and made a great presentation. Will definitely make this dish again!Made for the AUS/NZ tag, January, 2012.”

  • “I was looking for a new way to cook carrots, and this was a great one. I think it may be my new favorite way to eat them. The husband loved it, too!”

  • “These turned out great! I had smaller carrots so I didn’t have to cook it as long. A nice change for carrots. Thanks!”

  • “Easy to make and tastes so good thoroughly enjoyed with JustJanS recipe #106284 (just the lamb only though) and *Parsley* recipe #171945 which made for a complete dinner Thank you Jan made for Make My Recipe Edition 11.”

  • “I improvised this in the microwave with a bit of soy sauce thrown in, so the whole thing was done in less than five minutes. Very good! A nice light flavor that was the perfect complement to my Asian tofu/rice dish.”

  • “this is a roasted carrot taste with sesame flavoring…not one we are used to, but it was GOOD and went well with the other ‘Asian’ food I made for dinner.”

  • “I made these the other night and it had mixed reviews.Half my family like the sesame flavor with the carrots and half just thought they were OK.They all dissappeared from the table but they weren’t their favorite.I’m still glad I tried them ( I was on the liked them side).thank you for posting.”

  • “These weren’t bad, but I don’t know that I’d make again. If I do, I’ll pan-roast them on the stove. We weren’t all that thrilled with the sesame/carrot flavor combination. Maybe some ginger would make a nice addition. Also, cooking for for the specified time in a 350 degree oven made these carrots too soft and mushy for our tastes.”

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