2021 Week 23 Newsletter
Recipe from Six Seasons: A New Way With Vegetables, Pic from Alexandra Cooks
The perfect roasted carrots with just the right balance of sugar and acid. Try pairing with your favorite grain or roasted meat.
1½ to 2 pounds carrots, trimmed and peeled, but left whole
Extra-virgin olive oil
2 tablespoons white wine vinegar or white balsamic
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons honey or maple syrup
Heat the oven to 475°F.
Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon or so of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. Note: I am still without an oven, and my little Waring oven doesn’t really get above 400ºF, so the first roast for me takes about 30 to 45 minutes—just roast the carrots till they look nearly charred on all surfaces. Leave the oven on but reduce the temperature to 300°F.
When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
Spread them out on the baking sheet again, distribute the butter bits on top, and drizzle the honey or maple syrup over all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes. Note: Again, because my oven is a little guy, this step takes longer—just cook until everything looks caramelized. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the almonds. Serve warm.