Related to this is my "try it at least five, preferably 10, and possibly endless times" rule, which states that you have to force yourself to eat a food you dislike no fewer than five times, and—if you can stomach it—as many times as it takes until you find something to like about it. I've learned to love a lot of things this way...except for licorice.
To make it, I start with beautiful carrots from the farmers market. It's easy to look past the carrots when the market stands are full of tomatoes, berries, and corn, but carrots are fresh from the fields now too and deserve a place at the summertime table. For this dish, I used young ones that I split in half or cooked whole , but you can make it with carrots of any size—just cut them into spears about 1/2 inch thick before cooking.