{Vegan} Rabbit Carrots

bunHappy Easter & Passover! My days of leaving carrots out for the Easter bunny on Holy Saturday may be over, but you can still pay homage to the second best holiday mascot with a healthy and delicious carrot dish.

I’ve made a similar recipe in the past with butter and ginger, but the addition of the smokey sesame oil gives it depth and will make it stand out among more traditional Easter menu items.

This dish is versatile, and can be served either hot, cold, or at room temperature. My advice is to not overcook the carrots – you want to preserve their crisp texture and their freshness is an homage to early spring, especially if they come from your own garden.

Black Sesame Ginger Carrots

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons finely minced fresh ginger
  • 4 large carrots cut into matchsticks (about 4 cups)
  • Coarse sea salt
  • A couple of drops of hot toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon toasted black sesame seeds
  • A squeeze of fresh lemon juice

Heat olive oil in a nonstick skillet set over high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, about 30 seconds. Add the carrots and stir. Add a pinch of salt and ¼ cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4 to 5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds, sprinkle with lemon juice, and serve.

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