Last summer we tried out so many recipes from Gwyneth Paltrow’s new-ish cookbook It’s All Good. Hype aside, I really enjoy the recipes in this book – they’re much simpler than her first cookbook, but I think they require a more adventurous eater to try. Some of the flavor combinations are different than what we normally cook, but we’ve really been enjoying the end result. These carrots are a perfect example. The ingredients are very simple, but the flavor combination is something I probably wouldn’t have come up with on my own. A warning that this does take quite some time to cut the carrots just so. That said, it makes a great side dish and is perfect for a warm summer day (which we’re all probably dreaming of right about now). Enjoy!
Recipe found here
Some notes
- We used a pinch of salt instead of soy sauce
- This tastes great when it’s just made, and even better refrigerated for a few hours
GP’s Carrots with Black Sesame + Ginger
