Recipe and photo by Heydon & Isaac. 

This recipe came at the end of a shocking day… and our oven, well euphemistically speaking, is inconsistent... so we had to improvise. Regardless of everything, it was delicious and nourished our worn-out little bodies and minds. The recipe below was how we envisioned it going, but we ended up solely using the stovetop for our version. JBG’s famous carrots bathed in the limelight of the meal with their vibrant hues, while the cauliflower and baby bok choy delivered award-worthy supporting roles. I’ve been watching too much TV in quarantine, obviously.

Ingredients:

• A bunch of carrots
• A few Cauliflower florets
• A couple of heads of baby bok choy
• Honey
• Salt
• Cayenne
• Butter
• Your preferred cooking oil

Sauce ingredients:

• 1/4 cup ponzu sauce
• One tablespoon soy sauce
• One tablespoon rice vinegar
• One or two teaspoons fish sauce
• 2-3 cloves garlic, finely chopped
• 3 green onions, finely chopped

Directions:

Preheat oven to 400 degrees. In a small bowl, stir to combine the sauce ingredients.

Cut carrots into halves or fourths depending on size. Place onto an oven pan and add a generous amount of butter, honey, cayenne, & salt. Bake at 400 degrees until soft with a crispy outside. Once out of the oven you may sprinkle a bit more salt and cayenne to taste.

Make a few small cups of tin foil. Put a piece of butter at the bottom of each little cup and set small cauliflower heads into them. Spoon some of the sauce (3-4 spoonfuls) on top of the cauliflower. Bake at 400 degrees until the tops are brown and crispy.

Once the oven veggies are finished, pan fry the baby bok choy with whatever cooking oil you prefer, and pour all the remaining sauce into the pan. Cook with the lid on once the pan heats up for a minute or two. Plate the cauliflower and carrots on a bed of rice, and top with the bok choy & sauce. Enjoy.