Caitlin Bensel
Serves 4 (serving size: about 4 oz.)

Starting the carrots at a high temp gives them a beautifully browned exterior; finishing at a lower temp keeps them tender. You can sub sherry vinegar for the malt vinegar if you like. Pair the carrots with seared chicken or fish.

How to Make It

Preheat oven to 450°F. Toss olive oil, kosher salt, and pepper with trimmed small carrots on a baking sheet. Bake at 450°F for 20 minutes, stirring after 10 minutes. Reduce oven to 325°F (keep pan in oven). Bake for 10 more minutes. Combine chopped fresh flat-leaf parsley, chopped chives, toasted pine nuts, grated orange rind, minced garlic. Add to carrots with malt vinegar; toss.

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