Burnt honey carrots
Serves 4
Roasting carrots concentrates their already sweet flavor, and roasting them so dark that they burn a little bit adds a bitter edge that is fantastic, especially when balanced by the butter and honey. Cooked carrots are excellent sources of calcium, phosphorus and potassium. Try experimenting with different colors of carrots, whether orange, yellow, white or purple.
1 ½ pounds trimmed and peeled carrots
Olive oil
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons honey
½ cup chopped and toasted almonds
Heat the oven to 475 degrees fahrenheit.
Spread the carrots on a baking sheet with parchment paper and drizzle with a tablespoon of olive oil.
Roast until they are very brown, even a bit burnt on the edges, about 10-12 minutes. Take out carrots and let cool until safe for handling.
Reduce the oven temperature to 300 degrees fahrenheit.
Cut the carrots at a sharp angle into ½ inch thick slices and transfer to a bowl.
Add the vinegar, salt and pepper. Toss to coat and let rest for 5 minutes.
Spread the carrots back onto the baking sheet and cover with the butter and honey. Roast until tender, about 5-7 minutes.
Top with almonds and serve.
Recipe adapted from “Six Seasons: A New Way with Vegetables” by James Beard.