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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 

Hugh Acheson
March 2017

Gallery

Credit: © Abby Hocking

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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