Teriyaki Glazed Carrots
Turn spring produce into a sweet and savory side dish.
1 pound carrots, sliced into thin 2 to 3-inch sticks
½ cup Annie Chun’s Teriyaki Sauce
1 tablespoon fresh orange juice
2 scallions, minced, divided
1 tablespoon sesame seeds, for garnish
Fill a medium saucepan with cold water and bring to a boil. Add the carrots, return to a simmer, and cook until crisp-tender, about 5-8 minutes, depending on the size of your cuts.
Drain the carrots and return to the pot.
Add the teriyaki sauce, orange juice, and scallion whites, and cook, stirring, until the carrots are coated and the liquid has evaporated, about 2-3 minutes.
Transfer to a serving platter and garnish with scallion greens and sesame seeds.