Carrots with Black Sesame + Ginger

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 | What Carolyn Cooks

GP’s Carrots with Black Sesame + Ginger

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