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.
Revamp your carrots this Spring and watch them go from boring to
TWICE ROASTED CARROTS WITH MAPLE SYRUP AND ALMONDS
-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
- Heat oven to 475 degrees F
- 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 –
- 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.
- 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
2 thoughts on “Twice Roasted Carrots”
Looks absolutely scrumptious!!!!