BUTTER BALSAMIC ROAST CARROTS WITH CARROT TOP CHIMICHURRI

Takes 30 minutes
Serves 2 as a side or 1 as a meal

Ingredients:

2 bunches very small (almost baby) carrots or 1 large bunch carrots (ideally with greens)
3 tablespoons butter
1/2 teaspoon Kosher salt
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1/4 cup Carrot Top Chimichurri (recipe below), optional

Directions:

  1. Remove carrot tops and set to the side for Carrot Top Chimichurri. If using very small carrots, you can leave them whole and halve the ones that are more “small” then “very small” lengthwise. If using a larger bunch, halve small carrots lengthwise and/or quarter the largest ones. The smaller the better. We want these beauties to get very tender.

  2. Preheat oven to 450 degrees.

  3. Melt butter over medium heat in a large heavy skillet (cast-iron is preferable). Add carrots and season with salt. Cook over medium heat for 10 minutes, until carrots are just beginning to char in places.

  4. Place in oven and roast for another 10 minutes, until carrots are very tender and charred in more places.

  5. Add maple syrup and balsamic. Toss to combine, making sure any juices that are collecting at the bottom of the pan are coating the carrots as best they can. Roast additional two minutes until sauce caramelizes.

  6. Serve carrots warm with chimichurri sauce.

Carrot Top Chimichurri:

Ingredients:
1 cup finely chopped carrot tops*
3 garlic cloves, minced
5 tablespoons olive oil
1 tablespoon white wine vinegar
1-2 tablespoons water
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

Directions:

  1. Combine all ingredients in a small bowl and stir to combine. This will make a little over a cup. You will only need 1/4 cup for this recipe. Save the rest for another use. It will last in your fridge for at least a week.

*Note: If you have fresh herbs on hand (particularly parsley, mint or chives), feel free to substitute some in for the carrot greens.

CarrotsBethanee WrightComment