The Simple Sauce I Drizzle on My Most Requested Veggie Side

I have worked a lot of different jobs over the course of my culinary career. The one that tends to turn the most heads? Executive chef at a frat house. As someone who has always lived in the northeastern part of the country where, I’m given to understand, the university Greek system is not nearly as robust as it is in the Southern states, this job title often surprises people. There is always a flood of questions when people find out about it. “What was it like?” Weird. “What was the kitchen like?” Gross. “What did you feed them?” Oh, lots of stuff. “What was their favorite thing you made?” That one actually has a pretty surprising answer. Among my most-requested dishes in my three-year tenure was a shockingly simple one: roasted carrots.

While I’m sure all of the boys had eaten plenty of roasted carrots in their day, the first time I made them in the frat kitchen, multiple boys came back to ask what I had done to them and to request I make them again … as soon as possible. My trick for universally admired carrots is to toss them in a simple sauce made of soy sauce and butter. Roasting carrots brings out their sweetness, and soy sauce complements that with a hit of savory umami depth. And butter? Butter is butter — there’s almost nothing it can’t improve. Making the sauce is no harder than melting butter, but it makes a huge difference in flavor. It takes a plain roasted carrot and transforms it into a side dish that I’d be happy to be served at a restaurant … or, I guess, a frat house.

1. Peel (or scrub, up to you) carrots and cut into equal-sized pieces, which will ensure they cook evenly. 
2. On a rimmed baking sheet, toss them with a splash of olive oil and a pinch of salt and pepper. No need to overdo it here; you can always add more later (and remember you’re going to sauce these up). 
3. Roast in a 400°F oven until tender and browned in spots. Timing will depend on the volume of carrots you’re roasting, but for 1 pound, I find they’re usually ready after about 20 to 25 minutes.
4. While the carrots are roasting, combine 4 tablespoons of unsalted butter and 1 tablespoon of soy sauce in a microwave-safe bowl and heat until the butter is melted, about 1 minute. You can also do this in a small saucepan on the stovetop. 
5. When the carrots are ready, drizzle the sauce on top and use tongs to toss until they are well-coated in the sauce. Taste and season with extra salt and pepper, if desired. 

• Adjust the sauce to your taste. 4 tablespoons butter and 1 tablespoon of soy sauce works for me, but feel free to add more soy if you want a bigger umami kick. You could also add some finely minced garlic or chili powder for a little spice. 
• Try it with other veg. I’ve drizzled this sauce on roasted broccoli, sweet potatoes, and roasted onions. The produce aisle is your oyster.