Don’t throw those carrot greens away: They make the perfect bright and fresh garnish to these delicious sweet and tangy roasted carrots from chef Hugh Acheson.
Slideshow:More Carrot Recipes
2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1 pound medium carrots with green tops, scrubbed well, 2 tablespoons of the greens chopped and reserved for garnish
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1/4 cup chopped roasted cashews
How to Make It
Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Remove the skillet from the heat and add the vinegar and maple syrup. Shake the skillet to coat the carrots. Transfer to the oven and roast for 6 to 8 minutes, until the carrots are just tender but still crisp in the center. Transfer to a platter, top with the cashews and carrot greens and serve.
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