Vegetables Root Vegetables Carrot Maple–Cider Vinegar Roasted Carrots 5.0 (1) 2 Reviews 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 By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print