As past journeys have revealed, enjoying a particular vegetable can take months, sometimes years, of effort. Carrots have been no exception–it’s perplexed me for a while how people can pick them up and crunch away with such nonchalance. (It’s the fibrousness that does it to me.)
Luckily, with the help of a local restaurant and tasty recipe, I’ve begun to enjoy carrots a lot more!
This is a little less dramatic than it sounds, because I’d occasionally had pretty good carrot dishes at restaurants before. A recent trip to Ma’ono in West Seattle, though, convinced me the impossible could be achieved–and probably even at home. Their roasted sesame carrots tasted divine: dark and caramelized on the outside, yet tender in the middle.
Needless to say, I took to the internet almost immediately after arriving home and found See You in the Morning‘s terrific Sesame Honey Roasted Carrots recipe as substitute. I couldn’t swing Ma’ono’s creamy coconut sauce, but the carrots were exactly what I’d been craving.
In 2013 comes the next frontier, broccoli. And for now I can say with complete confidence: Gross!