Seriously Simple: A Seriously Simple take on Terranea's roasted carrots
Pepper
To garnish:
2 tablespoons parsley, finely chopped
A few thyme branches with leaves
1. Preheat the oven to 425 F.
2. Place the carrots on a large baking sheet. Pour the oil over the carrots, and sprinkle on the sugar and seasoning salt (a mixture of the sea salt, freshly ground black pepper and thyme leaves). Roll the carrots until evenly coated.
3. Roast the carrots for 20 minutes. Roll them around and roast another 20 minutes, or until the carrots are cooked through and nicely browned.
4. Combine the creme fraiche or sour cream, thyme leaves, balsamic syrup, salt and pepper in a small serving bowl, and mix to blend well.
5. Remove carrots from the oven, and place on individual plates or on a serving platter. Drizzle the balsamic cream on top, or serve on the side. Garnish with the parsley and thyme branches, and serve.
Advance preparation: This recipe may be prepared through Step 3 up to 4 hours ahead, and left at room temperature. Reheat at 350 F for about 10 minutes or until heated through.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
