✤2 tbsp soy sauce or tamari
✤2 tbsp balsamic vinegar
✤2 tbsp maple syrup
✤2 tbsp fresh minced ginger
✤2 tbsp + 1 tsp vegetable oil, divided
✤1½ lbs carrots, peeled & cut into 2-in long by ½-in wide sticks
✤ salt, as needed
❖In a small bowl, stir together the soy sauce, balsamic vinegar & maple syrup; set aside. In a separate small bowl, combine ginger & 1 tsp oil; set aside.
❖Heat remaining 2 tbsp oil in a 12-in skillet over med-high heat until just smoking. Add carrots and cook, stirring occasionally, until well charred and crisp-tender, 5-7 min.
❖Push carrots out to the sides of the skillet. Add ginger/oil mixture to center of pan and cook, mashing mixture into pan, until fragrant, about 30 sec. Stir ginger into carrots.
❖Add maple mix and stir to coat carrots. Cook until liquid is reduced to a syrupy glaze, about 15-30 sec.
