This is another great recipe from our friend Gesine Bullock-Prado, author of My Vermont Table. She recommends cooking the carrots sous vide but you can also roast them – preferably beside your Sunday roast chicken.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: Serves 4 people
- 1 Preheat oven to 350F.
- 2 Slice carrots in half lengthwise. Toss the carrots with the remaining ingredients until fully coated.
- 3 Spread across a sheet pan so they are in one layer. Place in the oven and roast for 30 minutes or until slightly caramelized.
- 4 Serve immediately.
- 5 Sous Vide Method: Preheat to 195F. Scrub the carrots and lightly peel. Place in a gallon-sized resealable bag with the remaining ingredients. Slowly lower into the water bath until the water displacement pushes all the air from the bag, then seal completely. Cook for 1 hour.