Slow-Roasted Carrots with Browned-Butter Vinaigrette

These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.

This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.

Yield: Serves 4 to 6 as a side dish

• 2 pounds large carrots (I used rainbow carrots)
• 3 tablespoons olive oil
• 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
• 2 cardamom pods
• 1-2 star anise
• coarse salt and freshly ground black pepper
• 3-4 tablespoons sherry vinegar, to taste
• 1 teaspoon Dijon mustard
• 3 tablespoons chervil leaves or chopped fresh parsley

1. Heat the oven to 325 degrees, preferably on convection.
2. Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
3. Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
4. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
5. Add 3 tablespoons butter, spices, salt and pepper.
6. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
7. Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
8. Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
9. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.

One-Skillet Rotisserie Chicken Pot Pie

Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.

Yield: Serves 8

• 5 cups coarsely shredded rotisserie chicken meat
• 2 large yellow onions
• 1 lb rainbow carrots or turnips, cut into 1/2-inch pieces
• 8 garlic cloves
• 1 T thyme leaves
• 3 T unsalted butter
• 2½ tsp Kosher salt, divided
• 1½ tsp freshly ground black pepper
• 3 T all-purpose flour, plus more for surface
• 1 cup dry white wine
• 2 cups heavy cream, divided
• 10 oz bag frozen peas
• 1 sheet of puff pastry (1/2 box/8.6 oz), thawed overnight

1. Place a rack in center of oven; preheat to 400°, preferably on convection.
2. Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
3. Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
4. Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
5. Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
6. Add thyme leaves to bowl with carrots/turnips and garlic.
7. Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
8. Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
9. Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
10. Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
11. Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
12. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
13. Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
14. Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
15. Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
16. Bake pot pie until crust is light golden brown, 22 to 24 minutes.
17. Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
18. Let sit 10 minutes before slicing and serving.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

• 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
• 2 T (28g) olive oil
• 3/4 tsp (1.5g) cinnamon
• 1 tsp (3g) ground peppercorns, preferably Szechuan
• 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

• 1.8 to 2 oz carrot greens
• 2 oz (56g) baby spinach or flat-leaf parsley
• 1 large garlic clove
• 2 1/2 T (35g) olive oil
• 1 T (14g) red wine vinegar
• 1/2 tsp (3g) fine sea salt
• small carrot greens, for garnish

To Roast the Carrots:

1. Preheat the oven to 350 degrees, preferably on convection.
2. Peel and trim the carrots.
3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
4. Add the cinnamon, peppercorns, and salt; stir to blend.
5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

1. Set a large pot of salted water over high heat and bring to a boil.
2. Prepare an ice bath.
3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
3. Serve family-style with reserved sauce on the side.

Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.

This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!

• ¾ cup panko breadcrumbs
• 4 tablespoons unsalted butter, room temperature
• ¼ cup Dijon mustard
• 2 tablespoons thyme leaves, plus 6 sprigs
• 10 boneless, skinless chicken thighs, patted dry
• coarse salt and freshly ground pepper
• 2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
• 2-3 tablespoons extra-virgin olive oil
• 2 pounds tiny gold potatoes, optional
• 2 pounds asparagus, optional

1. Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
2. Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
3. Place panko in a shallow bowl.
4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
6. Smear mustard-butter all over the top of the thighs.
7. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
8. Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
10. Transfer to a platter and pour pan juices over top, as desired.

One Year Ago: Sheet Pan Chicken & Mushrooms with Parsley Sauce

Two Years Ago: Chicken Meunière

Three Years Ago: Chicken with Mustard

Four Years Ago: Pan-Seared Pork Chops with Thyme

Five Years Ago: Chicken in Tomatoes

Roasted Rainbow Carrots with Parsley & Thyme

It is so important to balance heavier holiday meal side dishes with clean and relatively healthy vegetable sides. I loved the colors in this dish. Our unseasonably warm weather allowed me to incorporate freshly cut parsley and thyme from my herb garden too. Delicious. 🙂

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. It was inspired by a roasted carrot antipasto the author sampled at Oliveto Cafe in Oakland, California. I doubled the recipe for our Thanksgiving feast.

Yield: Serves 6

• 2 pounds carrots, preferably rainbow carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
• 3 tablespoons extra virgin olive oil
• coarse salt
• freshly ground pepper
• 1 teaspoon fresh thyme leaves, chopped
• ½ teaspoon oregano
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat the oven to 400 degrees, preferably on convection roast.
2. Line a rimmed sheet pan with parchment paper. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
3. Spread in an even (single) layer in the prepared pan. Cover with foil, and place in the oven for 30 minutes.
4. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
5. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

• Advance preparation: These will keep for four to five days in the refrigerator.

 One Year Ago:

• Ina Garten’s Carrot Cake Cupcakes
• Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar

Two Years Ago:

• Maple Dijon Roasted Rainbow Carrots
• Braised Brussels Sprouts with Pancetta

Three Years Ago:

• Moroccan-Spiced Roasted Carrots with Harissa & Maple Syrup
• Spinach, Swiss Chard, & Sweet Potato Gratin

Four Years Ago:

• Best Carrot Cake Ever
• Roasted Vegetables with Pomegranate Vinaigrette

Five Years Ago:

• Swiss Chard & Leek Gratin with Roasted Brussels Sprouts

Maple Dijon Roasted Rainbow Carrots

When I saw this recipe on Brooklyn Homemaker right before Thanksgiving, I immediately added it to my menu. I loved the flavors and rainbow carrots are just irresistible. Thank goodness some of my fellow bloggers post wonderful side dishes before a holiday! Maybe I’ll do that someday. 😉

Yield: Serves 6

• 2 lbs rainbow carrots
• 4 T unsalted butter
• 2 to 3 teaspoons finely chopped fresh thyme leaves
• 1/4 cup pure maple syrup, preferably dark amber
• 1 T dijon mustard
• 2 tsp whole grain mustard
• 1/4 tsp freshly grated nutmeg
• coarse salt and freshly ground black pepper, to taste
• 3 to 4 T chopped flat leaf parsley, optional

1. Preheat oven to 400 F on convection roast.
2. Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all. (I used a parchment lined (rimmed) baking sheet.)
3. Add butter and thyme to a small saucepan and heat over a medium flame to melt butter. Continue to warm the butter for 1 to 2 minutes. The butter should take on a green-ish tint from the thyme leaves.
4. Remove from heat and cool for a few minutes.
5. In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper.
6. Whisk in butter until smooth and well combined.
7. Pour the butter/syrup mixture over the carrots and toss to coat.
8. Arrange the carrots on a parchment lined baking sheet, and use a spatula to scrape any remaining butter/syrup mixture over them. You may want to use two sheets of parchment to make sure the whole pan is completely covered.
9. Roast until tender and brown, for about 35 minutes or up to 1 hour, using tongs to turn each carrot about 20 minutes in. Watch carefully to ensure that the sugar in the maple syrup doesn’t burn onto the parchment.
10. Top with chopped parsley or additional fresh thyme before serving.

One Year Ago:

• Morrocan-Spiced Roasted Carrots with Harissa & Maple Syrup

Two Years Ago:

• Roasted Vegetables with Pomegranate Vinaigrette

Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

This colorful and flavorful dish offered a break from the heavier dishes on the Thanksgiving table. The harissa added some unexpected spiciness as well. This recipe was adapted from Bon Appetit.

Yield: Serves 8

• 2 garlic cloves, finely grated
• ¼ cup olive oil
• ¼ cup pure maple syrup
• 1 tablespoon harissa paste
• 2 teaspoons cumin seeds
• coarse salt and freshly ground black pepper
• 2½ to 3 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
• 1 lemon, thinly sliced, seeds removed

1. Preheat oven to 450° (on convection roast).
2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 25 (convection) to 35 minutes.

Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

One Year Ago:

• Roasted Vegetables with Pomegranate Vinaigrette

Two Years Ago:

• Cranberry Relish with Apple Cider