Starting the carrots at a high temp gives them a beautifully browned exterior; finishing at a lower temp keeps them tender. You can sub sherry vinegar for the malt vinegar if you like. Pair the carrots with seared chicken or fish.

Robby Melvin
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: about 4 oz.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Toss olive oil, kosher salt, and pepper with trimmed small carrots on a baking sheet. Bake at 450°F for 20 minutes, stirring after 10 minutes. Reduce oven to 325°F (keep pan in oven). Bake for 10 more minutes. Combine chopped fresh flat-leaf parsley, chopped chives, toasted pine nuts, grated orange rind, minced garlic. Add to carrots with malt vinegar; toss.

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Nutrition Facts

90 calories; fat 5g; saturated fat 1g; protein 1g; carbohydrates 10g; fiber 4g; sugars 6g; sodium 210mg.
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