Hoisin Glazed Carrots

1 tbl hoisin sauce
1 tbl soy sauce
1 clove of garlic, minced
1/4 tsp honey
pepper to taste
2 cups baby carrots

Mix together everything but the carrots and garlic. Put the carrots in a med-hot nonstick pan and cook for a minute. Add the garlic and cook till fragrant, about 30 seconds. Add the hoisin mixture and cook till it clings to the carrots, about another minute. If you like the carrots more soft you can blanch them first or leave them in longer in the initial cooking.

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A wicked quickie for you guys today. Also it's a side dish, I don't post about those much. Mostly because I cook for two almost exclusively and any side we have is a quick sauteed veggie. Kind of like this, only there's a sauce so I figured I'd share. I don't have step by steps for it, but it's really easy. In fact the sauce is almost exactly the same as my chicken with cashews , which is also very easy. Other than the directions up top the only thing I would advise is to taste the sauce before you add it, in case it's too sweet or not sweet enough. Other than that I suggest you just whip these bad boys up, they are a good time. They go with pretty much anything too, they are sweet, salty and crunchy. Unless you cook them till they're squishy. Then they're not crunchy.