Korean Style Sloppy Joes

Prepare the Ingredients
Preheat oven to 425 F.
Foil-line a baking pan.
Wash and dry your produce.
Peel the carrots, and slice into the shape of fries, cutting them into equal sized pieces to ensure even cooking.
Spread carrots in a single layer on the baking pan.
Mince 3 garlic cloves.
Thinly slice the green onion.
Mix the vegetable slaw in a small bowl with the mayonnaise and rice wine vinegar.
Season with a little salt and pepper, then set aside.
Set ¼ C. of water by the stovetop for later.

Roast the Carrots
Melt the butter in a small pot, over low heat (or in a small bowl in the microwave).
Once melted, mix in the honey, 1/3 of the minced garlic, and ½ T. olive oil.
Pour the honey/butter mixture over the carrots and toss to coat.
Remove thyme leaves from the stems, sprinkling them over the carrots.
Season with salt and pepper, to taste, and mix.
Roast for 25 minutes, turning halfway through, or until the carrots are fork tender and beginning to brown.

Cook the Beef
Heat a medium pan, over medium heat.
Add the ground beef, breaking it apart and cook until browned; 4-5 minutes.
Add the Asian Glaze, remaining garlic, (sriracha to taste), and the 1/4 C. water you set aside.
Reduce heat to low, and simmer until the sauce thickens and looks like a sloppy joe mixture; 5-7 minutes.
Set aside, covered.

Plating
Toast the Brioche buns in the oven while still warm, 2-3 minutes.
Mix the green onions into the beef mixture and divide between the bottom halves of each bun.
Top with the slaw.
Plate the roasted carrots on the side. Enjoy!