Twice Roasted Carrots

Regardless the time of day a neighbor or friend walks into the sugarhouse and sets down a loaf of bread, a bag of chips, or a quiche, the crew circles at once to snack and snack again. On Tuesday mid-afternoon the surprise snack was a bowl of multi-colored carrots. EEFFSHH, they were gone. We dine in style on Maple Trout Lilli days, or rather, we devour dishes that ought to be served in style.

MTL writes:

Revamp your carrots this Spring and watch them go from boring to
zesty!

TWICE ROASTED CARROTS WITH MAPLE SYRUP AND ALMONDS

INGREDIENTS
-1 ½ – 2 pounds carrots, trimmed, peeled, but left whole
-Extra-virgin olive oil
-2 Tablespoons white wine vinegar or white balsamic
-Kosher salt and fresh ground pepper
-2 Tablespoons unsalted butter, cut into small pieces
-2 Tablespoons maple syrup
-½ cup almonds, toasted and chopped

INSTRUCTIONS

1. Heat oven to 475 degrees F
   
   
2. Spread carrots on a rimmed baking sheet, drizzle on a tablespoon
   or so of oil, and roll carrots to coat them. Roast until they are
   browned, even a bit burnt on the edges, but not fully tender, 8 –
   10 minutes.
   
   
3. When the carrots are cool enough to handle, cut them on a sharp
   angle into ½ inch-thick slices and transfer to a large bowl. Add the
   vinegar, season with salt and lots of pepper, then toss to coat. Let
   carrots sit for 5 minutes to absorb vinegar.
   
   
4. Spread them out on a baking sheet again, distribute the butter
   bits on top and drizzle the maple syrup over all. Roast until they
   are fully tender and the butter and maple syrup are making a
   lovely mess 5-7 minutes. Cook until everything looks
   caramelized. Scrape into a serving bowl, taste and adjust with
   more vinegar, salt or pepper. Top with toasted almonds.
   
   

From Joshua McFadden’s Six Seasons

-MTL