Ingredients
SERVINGS: 4 Serving(s)
- 1 pound young carrots (with tops)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Maldon or other finishing salt (optional)
Orange Butter
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon orange zest
- a squeeze of fresh orange juice
- a pinch of kosher salt
Preparation
Heat oven to 375°F.
Scrub (or peel) and trim carrots (leave a small stem) then place on a rimmed baking sheet. Sprinkle with oil, salt, and pepper and toss. Arrange in 1 layer then roast about 20 minutes, or until tender when a knife is inserted.
Remove from oven, dot with orange butter and finishing salt.
Orange Butter
Mix in a small bowl until smooth.
About this recipe
Paired with Textbook Sauvignon Blanc 2019
