Total Time: 45 mins Servings: 4
Recipe adapted from: Six Seasons Cookbook
Ingredients:
- 1 ½ pounds carrots trimmed and peeled, but left whole
- Extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and black pepper
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons honey
- ½ cup almonds toasted and chopped
Directions:
- Preheat the oven to 475°F
- Spread the carrots on a rimmed baking sheet. Drizzle a tablespoon or so of olive oil and roll the carrots around to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10-12 minutes. Take them out and set them aside to cool for a moment. Turn the oven temperature down to 300°F.
- When the carrots are cool enough to handle, cut them at a sharp angle into ½ inch thick slices and transfer them to a large bowl. Add the vinegar, season with salt and lots of pepper, toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
- Spread the carrots out on the baking sheet again, distribute the butter bits on top and drizzle with honey all over. Roast until they are fully tender and the butter and honey are making a lovely mess, 5-7 minutes. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with almonds. Serve warm.