So, for Thanksgiving this year, I decided to cook carrots instead of sweet potatoes. They’re both orange, so I figured no one would notice the difference. And since we were having lots of other dishes, I only prepared a single recipe. Boy was that a mistake! There were 13 at table, and by the time Mr. C. and I got to the buffet line, all but a single little piece of carrot was left! I got it, but it wasn’t even enough to decide if the carrots were tasty or not. So I had to email our good friends Jim and Margo to see if this new recipe was worthy of my blog.

I was immediately assured that yes the carrots were good, and yes they should be posted posthaste, so to speak.  

The recipe you find below is ever so easy to prepare, and ever so delicious, or so I’m told. Perfect for the holidays, but totally fine any time an interesting and different veggie side dish is required. Fairly inexpensive to prepare too. I like that! And don’t worry that because of its Asian persuasion, it won’t fit with non-Asian dishes. Truly, not to worry. If it worked with turkey, dressing, and all the usual Thanksgiving suspects offerings, it will go with anything.

So give this recipe a try. After all, anything tastes wonderful if it is bathed in soy sauce, fresh ginger, garlic, and brown sugar. And carrots, which are sweet to begin with, absolutely shine when they keep company with the like.

So give this recipe a try. I have been told it is pretty darn delectable. Happy holidays everyone.  

• 2 T. butter
• 1½ lb. carrots, peeled, and cut into 1/3-inch thick diagonal slices    
• ¼ c. honey
• 2 T. extra virgin olive oil
• 2 tsp. finely minced ginger, or more to taste
• 2 cloves garlic, minced
• 1 T. soy sauce
• ¼ tsp. Sriracha
• 1 T. brown sugar
• 1 tsp. kosher salt
• freshly ground black pepper
• sesame seeds, for garnish, opt.

Melt the butter in a large frypan. Add the carrots and slowly cook until crisp tender. Don’t over-cook.

Meanwhile, in a small bowl, whisk together the honey, olive oil, ginger, garlic, soy sauce, Sriracha, brown sugar, salt, and pepper. Add to the carrots and continue to cook over medium-low heat until the carrots are glazed. (Watch carefully or they could burn.) Remove from heat, and sprinkle with sesame seeds before serving hot out of the pan.