Burnt Carrots with Honey, Black Pepper, Butter, and Almonds
Burnt Carrots with Honey, Black Pepper, Butter, and Almonds (Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.)
Roasting carrots concentrates their already sweet flavor, and roasting them so dark that they burn a bit adds a bitter edge that is fantastic, especially when balanced by the butter and honey. You can add fresh herbs, if you like. A little fresh thyme or winter savory would be an excellent partner.