Joe Beef's Carrots With Honey

Thanksgiving is just a week away - are you ready with all the prep work? In case you haven't decided on side dishes, the Carrots with Honey recipe might tempt you from The Art of Living According to Joe Beef. Named as David Chang's "favorite restaurant in the world," the famous Joe Beef has created a sumptuous cookbook for those who can't travel to its Montreal location. I found myself drooling all over the book.

I love this recipe for its simplicity, but it's also elegant enough to stand out on its own. If you have a large party it's easy to double up. I hope it enjoy it as much as I do.

Carrots with Honey

Serves 4

¼ cup (60 ml) olive oil
1 bunch thyme
1 bay leaf
1 clove garlic, lightly crushed but whole
12 carrots, not too big, peeled
1 tablespoon honey
2 tablespoons crunchy sea salt
Pepper
Grated pecorino cheese for dusting

1. Heat a large frying pan over medium heat. Add the oil, thyme, bay leaf, and garlic. When the oil is hot, add the carrots and cook, tossing often, for 7 to 9 minutes, or until
tender.

2. When the taste test is conclusive, add the honey, coat the carrots, and transfer to a serving dish. Sprinkle the sea salt evenly on the carrots, making sure it sticks to the honey. Lastly, add a couple of cranks of pepper and some pecorino.

Available at TenSpeed.com and Amazon.com.

Reprinted with permission from The Art of Living According to Joe Beef by Fredéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Jennifer May © 2011

For editorial consideration, a review book copy was provided for this post.

Comments

[Carolyn Jung]

First, you gotta love a place that's called Joe Beef! OMG! And I totally get weak in the knees for any kind of honey-glazed carrots. Yum!

[Tami]

The name cracks me up. ;)
I knew you'd love this recipe!