Sweet and Sour Roasted Carrots
To Prep the Carrots:
1 lb Local Farmer Carrots or Chefs Garden Multi-Colored Carrots
2 tbs Olive Oil (enough to coat)
3 sprigs – Thyme (a few sprigs)
-Preheat oven to 375 degrees. Trim down the stems and cut each carrot into 2 – 4 long pieces depending on the size. Place carrots, olive oil and thyme on a baking sheet, spreading them out as much as possible, and roast for 15 minutes. Remove and rest outside of the oven until ready to complete dish.
For the Shallot Crumble:
2 shallots, finely diced
3 cloves garlic, finely minced
6 1/3 Tbsp butter, softened
1 cup flour
1 cup brown sugar
1 tsp baking powder
1 tsp harissa
Kosher Salt to taste
–Combine everything together into crumbles and lay out on a baking sheet. Bake in the oven at 350 degrees until golden brown. If the crumbles are too big, you will need to break them down into smaller crumbles. Let cool before storing in an airtight container. This can be done the day before.
For the Roasted Garlic:
1 Head of Garlic
4 Tbsp Olive Oil
-Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil on top and then wrap with foil. Place in an oven at 300 degrees for about 45 minutes. This can also be done the day before.
For the Pickled Onions:
1 ¼ qt of Red Wine Vinegar
1 ¼ qt of Water
5 C Sugar
2 Ea Star Anise
1 Ea Long Pepper
1 tsp Whole Black Peppercorns
1Red Onions, Sliced into rings
-Combine all of the ingredients and bring to a boil. Simmer for 20 minutes. Strain the liquid and pour over the onions while the liquid is still very hot. Place the onions in the fridge to cool slowly.
For the Cooking of the Carrots:
Pickled Onion (to taste, but 5-10 pieces)
¼ C of Pickled Onion Juice
3 cloves of roasted garlic
-Heat the pan over high heat. Place the carrots carefully in the pan and sear until the edges caramelize. Once the carrots start to color, move them around and add butter to ensure more browning. The butter will foam up, starting to “mousse”, and then place shallots and pickled onions, and roasted garlic. After about 40 seconds, deglaze with red onion pickle juice, lemon juice, and season with salt and pepper.
For the Plating of the Carrots:
-Honey in squirt bottle
-Fancy balsamic vinegar (1/2 – 1 tsp. to taste)
-Toss the carrots and balsamic vinegar, top with drizzled honey and sprinkle with the shallot crumble.