FOOD FOR THE SOUL: Roastin’ up the Carrots
March 4, 2013 by Las Vegas Black Image Magazine
Filed under Food
- Celebrity Chef DOMINIQUE SOLOMON
Recipe by Executive Celebrity Chef
DOMINIQUE SOLOMON
When it comes to roasting this gorgeous vegetable, you can take much comfort in knowing that not only is it delish, but it is also very low in both cholesterol and saturated fat, and full of C and E vitamins. This mode of preparation really awakens the natural vibrancy of the carrot, and the recipe is as easy to put together as it is beautiful. Slice, season, drizzle, roast and done!
- Not only delish, but it is also very low in both cholesterol and saturated fat, and full of C and E vitamins
WHAT YOU’LL NEED
• 10-12 whole unpeeled carrots;
split lengthwise
• 2 tablespoons fresh whole thyme leaves
• 2-3 tablespoons truffle oil
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons organic brown sugar
MAKIN’ IT
1. Preheat oven to 400 degrees.
2. Cover a sheet pan with aluminum foil or parchment paper.
3. Drizzle truffle oil over carrots on the sheet pan. Season with kosher salt, organic brown sugar and ground black pepper.
4. Toss carrots until evenly coated with oil and seasonings.
5. Arrange carrots on sheet pan. Toss fresh thyme leaves over carrots.
6. Roast in oven for 30-35 minutes, until golden and tender. Enjoy!
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