Ginger gives extra flavor to this easy low sodium Asian Style Glazed Carrots recipe. To avoid the additional sodium in soy sauce, use our recipe for no-sodium soy sauce substitute.
- 2 Tbsp unsalted butter
- 1 lb carrots, sliced in ½-inch round (or 1 lb baby carrots)
- 1 cup chicken or vegetable stock or broth
- 1 Tbsp maple syrup or honey
- 2 tsp low-sodium Worcestershire sauce (or no-sodium soy sauce substitute)
- 2 garlic cloves, minced
- 1 tsp sesame oil or almond oil or vegetable oil
- 1 tsp grated or canned ginger
- Melt butter in a large skillet over medium heat.
- Add carrots and stir to coat.
- Combine the remaining ingredients in a small bowl. Then add the mixture to the carrots and bring to a boil. Reduce heat and simmer uncovered until the liquid is reduced to a syrupy glaze and the carrots are tender, 10-15 minutes or so
Note that sodium percentages depend on which daily reference you use. The estimated 71 mg of sodium per 3 oz. serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
