4.0 – 3 reviews • Side Dish
| Level: |
Easy |
| Total: |
45 min |
| Active: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
- 1/4 ounce kosher salt
- 1/4 cup light brown sugar
- .03 ounce fresh rosemary sprigs
- .03 ounce fresh thyme sprigs
- Olive oil, for drizzling
- 2 tablespoons neutral cooking oil
- 6 shallots, peeled and thinly sliced
- 8 ounces walnuts
- 8 ounces really green olive oil
- Kosher salt
- 1 wedge Pecorino-Romano, for shaving
Instructions
- Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
- Preheat the oven to 400 degrees F.
- Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
- Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
- Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
743 |
| Total Fat |
71 g |
| Saturated Fat |
9 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
5 g |
| Sugar |
13 g |
| Protein |
9 g |
| Cholesterol |
5 mg |
| Sodium |
433 mg |
