Roasted Carrots with Spring Onions

Rabbits get it right, carrots are awesome. You’ll understand when you make this.  It’s a dead simple side dish that is good enough to make you forget your main course.

Make sure you get some caramelization going on the carrots before you put the cast iron into the oven. The onions will turn sweeter than the carrots and they are bliss.  Don’t use the carrots from the bulk bin or bag for this, get some nice ones.

Effectively, this as a simpler version of Carrots ala Gjelna with a touch of green bean almondine thrown in.  Same technique, less/different ingredients, both deliver big flavor.

Serves 2.

Mise en Place
Veggies Staples
1 bunch ccarrots, cut into 2 inch halves 3 tbs olive oil
1 bunch spring onions, trimmed of roots and stalks, cut into 2 inch halves 1/2 tsp kosher salt
8-10 thyme sprigs 1/2 tsp black pepper
1/2 lemon juiced
1/4 cup toasted sliced almond

Oven Preheated to 500 degrees
Cast Iron Skillet Preheated on high till just smoking

Step Action
1 In a bowl, toss carrots, onions, thyme, salt, pepper with olive oil and add to skillet.
2 Cook undisturbed for 3 minutes, then stir and cook 3 more minutes. You want the carrots to just start to caramelize.
3 Stir again and then put the skillet in the oven. Roast for 5 minutes.
4 Evac from oven.
5 With tongs, pick out the thyme sprigs and put them in trash.
6 Toss with lemon juice and almonds
7 Plate and serve

If you were smart, and had access to butchers twice or your thyme was young and flexible, you could tie the thyme into a bundle and waste less time picking out the stems. Or you could take the leaves off the thyme before hand. Neither of these approaches have seemed worth the effort as plucking the sprigs out is quick.

Categories: Sides

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