My garden carrots may not be the biggest carrots ever, but they are the sweetest. I planted lots of Yellowstone carrots this year, not my usual varieties (Scarlet Nantes or St. Valery).
They're just lil' guys, but they pack some serious flavor, color and sweetness. The carrots' inaugural dish was a stir fry packed with lots of broccoli and green onions coated in a lime-tamari glaze and served with udon noodles.
What is it about udon noodles that is so comforting? I think it's something about how puffy they get compared with regular ol' Italian style pasta. Or that they're often swimming in savory broth. Anyhow, I ate an extraordinary amount of this meal. I ate an entire head of broccoli.
I highly recommend keeping some dry roasted sliced almonds around the kitchen so that you can sprinkle them on top of dishes like this. It doesn't take much, and the nuts really bring out the earthiness of the sesame oil in the glaze. I also like to grind up some salt with a dried Thai chile to sprinkle on top. Just remember to clean out the mortar and pestle afterwards, because it is SPICY!