roasted carrots w/wheat berries, pickled cherries, arugula + brown butter vinaigrette

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Step 1

Cut 2 lb [900 g] of carrots into large chunks, toss with olive oil, salt, and pepper, and roast at 400°F [200°C] until deeply caramelized and tender, about 35 minutes.

Step 2

While they are cooking, pickle 1/2 cup [150 g] of dried cherries (or cranberries) (page 57).

Step 3

When the carrots are done, combine with 1 cup [200 g] of cooked wheat berries, the cherries (without their pickling liquid), 1/2 cup [125 ml] of Brown Butter Vinaigrette (page 35), and a hearty handful of arugula or any other tender green you have on hand. Toss, adjust the seasoning, and serve.

Step 4

It is also nice to leave the carrots whole and roast them like that, then lay them on a platter and top with the salad just before serving.