Roasted Carrots with Fennel, Pistachios and Honey Vinaigrette
Here, carrots are treated to a fennel-infused olive oil, roasted and then glazed with honey and vinegar when they are piping hot. Purple, gold and red rainbow carrots make for a beautiful presentation, but if you can’t find them, conventional orange carrots will still be delicious.
Ingredients:
- 2 tsp. fennel seeds, toasted and coarsely ground
- 3 Tbs. extra-virgin olive oil
- 1 lb. (500 g) rainbow carrots, trimmed
- Kosher salt and freshly ground pepper
- 1 Tbs. honey
- 2 tsp. white balsamic vinegar
- 1 Tbs. crushed unsalted roasted pistachios
Directions:
Place the fennel seeds in a bowl and stir in the olive oil. Let steep for 30 minutes.
Preheat an oven to 400°F (200°C).
Place the carrots on a rimmed baking sheet and drizzle the fennel-infused oil over them. Season with salt and pepper. Roll the carrots around to coat completely with the oil, then arrange in a single layer. Roast until the carrots are tender and lightly browned, 20 to 25 minutes. Leave the oven on.
In a small bowl, whisk together the honey and vinegar.
Drizzle the honey vinaigrette over the carrots, turning to coat well. Sprinkle the pistachios on top. Return the carrots to the oven and roast until caramelized, about 5 minutes longer. Serve warm. Serves 4.
Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)
Recommended Products:
-
$40
-
$39.95
(204)
-
No longer available
-
$109.95
