Slow Roasted Carrots With Brown Butter Vinigarette

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   Heat the oven to 325 degrees. Scrub the carrots and peel them if you like. Set a cast iron pan over a burner on medium heat. Put the olive oil in the pan. When the oil is hot,add the carrots and cook, turning as they brown, until lightly carmellized all over, 10-15 minutes.

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   2) add 1 T. butter, spices,salt and pepper. Transfer the roasting pan to the oven and cook, rotating the carrots once or twice until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45-60 minutes.

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   3) Meanwhile put 2 T. of butter in a small saucepan over medium heat. Cook, stirring occ until the butter foam subsides and the butter turns nut brown~2 minutes. Turn off the heat. .

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   4) Put the brown butter, vinegar, Dijon mustard, salt, and pepper in a blender. Blend until a creamy emulsion forms, Taste and adjust the seasoning. Put the carrots on a platter, drizzle the vinigarette over the top and garnish with the chevril or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.