All I had to cook with was carrots and I happened to come across Mark Huxsoll’s recipe modestly called Butter Roasted Carrots from Cook’s Country Magazine. It’s very similar to a lot of other recipes I did with carrots so I thought it would be good. due to what I have around the house I did change a few things. For the recipe I didn’t have goat cheese or parsley so I used a good quality feta cheese and cilantro instead. I also didn’t have fresh thyme so I used dried. I do think that it makes more crunch topping than is needed so add it to your liking. You can always use the extra in a salad or on chicken. I also didn’t think that this needed added oil with all the butter that was used so I left that out. Feel free to dress with olive if you care to. They say that this recipe makes 6-8 servings. I’m not sure that you will get that many servings. My carrots shrunk a lot when they caramelized. To me it’s looking like 4 servings…We’ll see and maybe I’ll update.

Ingredients for around 4 servings

1/4 cup skinned hazelnuts – crumble

1 Tablespoon sesame seeds – crumble

1 Tablespoon coriander seeds – crumble

1 teaspoon dried thyme – crumble

1 lemon – just the grated zest – crumble

1/4 teaspoon sea salt – crumble

5 Tablespoons unsalted butter – melted – split into 4 Tablespoons + 1 Tablespoon

3 lbs carrots – peeled – cut in half long ways and cut in half short ways

2 teaspoons sea salt

1 teaspoon ground black pepper

2 teaspoons Aleppo pepper

4 oz Good Quality Feta Cheese – crumbled

3 Tablespoons pepperoncini – stemmed and sliced into thin rings

2 Tablespoons fresh cilantro, parsley, or scallions or a combination of all

Directions

Set oven to 350 degrees F.

Get a sheet pan with a rim and spread out the hazelnuts, sesame seeds, coriander seeds in an even layer. This goes on lowest rack in the oven for 7-9 minutes or until hazelnuts have browned some and everything is fragrant. This needs to cool off before you can process it. Set it to the side.

Turn up the oven to 450 degrees F.

4 Tablespoons of melted butter go on a rimmed baking sheet. The carrots go in a big bowl and get tossed with the one remaining melted tablespoon of butter, salt, peppers, Roast this on the lowest rack until the carrots are fork tender and nicely caramelized (40-50 minutes).

Transfer carrots to a serving dish. Sprinkle with crumble (to your liking), cheese, pepperonchini, thyme, lemon zest, and cilantro. Serve warm or at room temperature.

A Special THANKS!!!! To Mark Huxsoll and Cook’s Country Magazine so I could come up with what I got here.