This recipe started out as a way to use up some extra carrots, but it has turned into a trusty base, with the sesame and honey glaze providing a wonderfully warm and bright taste that compliments just about any winter vegetable that has a little natural sweetness. If you’re feeling adventurous, try adding/substituting butternut or acorn squash, beets, or turnips, but be sure to adjust the cooking time to accommodate the changes.
Sesame and Honey-Glazed Winter Vegetables
by Holly Rodricks
Makes 4 side servings.
- 1 bunch Carrots, sliced thickly
- 1 small Winter Squash, chopped into large chunks (Good options are Butternut or Acorn Squash.)
- 2 cloves Garlic, minced
- 1 tbsp. Sesame Oil
- 1 tbsp Coconut Oil*
- 1 tbsp. Honey
- 1/2 tsp. Sesame Seeds
- Salt and Pepper to taste
- Heat Oils in skillet over medium heat. Add Garlic and Sesame Seeds, and cook for approximately 1 minute.
- Add Carrots, Squash, Salt, Pepper, and Honey. Mix until vegetables are evenly coated.
- Cover and cook over medium-high heat for approximately 10-15 minutes, stirring occasionally. Vegetables should begin to sear slightly.
- When vegetables are soft, add additional Salt and Pepper to taste, as needed.
- Serve hot!