Sautéed Carrots with Gomasio
In this quick vegetable side dish, maple-vinegar-glazed carrots are topped with gomasio, a blend of toasted sesame seeds and salt commonly found in Japanese cooking.
1 ½ pounds baby carrots (about 1/2-inch diameter)
2 tablespoons toasted (dark) sesame oil, divided
¼ cup cider vinegar
1 tablespoon pure maple syrup
¼ teaspoon salt
2 tablespoons gomasio
If necessary, cut carrots into pieces no larger than 1/2 inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the carrots, cover and cook, stirring occasionally, until slightly tender, 5 to 7 minutes.
Meanwhile, whisk the remaining 1 tablespoon oil, vinegar, syrup and salt in a small bowl. Add the mixture to the pan and boil, uncovered, until it starts to thicken, about 1 minute. Reduce heat to a gentle simmer, partially cover and cook until the carrots are tender and coated with sauce, 4 to 6 minutes more. If the carrots aren't quite tender but the pan is dry, add 1/4 cup water and continue cooking, partially covered, until tender. Serve sprinkled with gomasio.
