This side dish is so simple, yet incredibly top notch. Note that you could also use fresh young broccoli and asparagus instead of carrots, depending on what’s available and particularly good-looking at the market. The cooking times might vary, so check frequently for doneness. —CS
SERVES 2
1 lb (454 g) peeled fresh young carrots of various colors
2 large cloves garlic, peeled but left whole
Healthy drizzle toasted sesame oil
2 tbsp (30 ml) Ponzu Sauce
Thinly sliced scallions (white and green parts)
Toasted sesame seeds
Preheat the oven to 425°F (220°C).
Place the carrots and garlic in a 9-inch (23-cm) square baking pan. Drizzle them with enough oil to coat them well. Toss with the oil and bake until fork tender, stirring occasionally. This should take about 40 minutes, but check for tenderness a bit sooner as the cooking time can vary depending on the freshness of the veggies.
Mince the garlic cloves. Serve immediately with a drizzle of the sesame oil that will have landed at the bottom of the pan, along with ponzu sauce, scallions and sesame seeds.