Chef/Owner Peter Carvelli, Foglia, Bristol
This recipe uses the entire carrot—from tip to top—and can be served as a starter, main course or side dish. Using local spring carrots, my favorite spice blend from Ocean State Pepper Company and maple syrup, these roasted carrots are deliciously sweet and spicy.
Ingredients
- 1 bunch carrots (small spring carrots if available) with green tops
- Extra-virgin olive oil
- Kosher salt
- 2 tablespoons dry barbecue rub (I like Hog Heaven from Ocean State Pepper Company)
- 2 tablespoons vegan butter
- 3 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 small clove garlic, finely minced
- Freshly ground black pepper
- Neutral cooking oil for garnish (optional)
- Frizzled carrot peels for garnish (optional)
Preparation
Preheat oven to 400°F. Trim carrots from the green tops, scrub carrots and wash the greens. Peel carrots and reserve the peels.
Coat carrots lightly in olive oil, sprinkle with salt and spread them on a lined sheet pan and bake for 15 minutes. Remove from oven and coat well with dry rub and return to oven. Cook until fork tender, approximately 10 minutes (or less if the carrots are small).
When done, remove from oven and let cool. Once cooled, slice each carrot in half lengthwise. Melt butter in a nonstick sauté pan and add maple syrup. Fry carrots flat side down in the maple butter until they are nicely browned.
For the carrot top salsa verde, remove the leaves from the stems and finely chop 2 cups leaves (discard stems). Place chopped greens in a bowl with 2 tablespoons olive oil, lime juice and garlic. Season with salt and pepper.
For the optional garnish, heat 1 cup neutral oil in a high-sided sauce pot. When oil is shimmering, fry the peels for about 1 minute, until crispy (cook in batches so the oil stays hot). Remove from oil to a paper-towel-lined plate and sprinkle with salt. To serve, divide the roasted carrots among 2 or 4 plates, drizzle with salsa verde and garnish with frizzled peels. Enjoy!
