Burnt Carrots with Honey, Black Pepper, Butter, and Almonds

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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to ??5°F.

Step 2

S?read the carrots on a rimmed ba?ing sheet, dri??le on a tables?oon or so o?

Step 3

oil, and roll the carrots to coat them. Roast until they are very dar? brown, even a bit burnt on the edges, but not ?ully tender, 10 to 12 minutes. (Leave the oven on but reduce the tem?erature to 300°F.) When the carrots are cool enough to handle, cut them on a shar? angle into ½-inch-thic? slices and trans?er to a large bowl. Add the vinegar, season with salt and lots o? ?e??er, and toss to coat. Let the carrots sit ?or 5 minutes to absorb the vinegar.

Step 4

S?read them out on the ba?ing sheet again, distribute the butter bits on to?, and dri??le the honey over all. Roast until they are ?ully tender and the butter and honey are ma?ing a lovely mess, 5 to ? minutes. Scra?e everything into a serving bowl, taste, and ad?ust with more vinegar, salt, or ?e??er. ?o? with the almonds. Serve warm.