Roasted Carrots with Creamy Pine Nut Sauce
Serves 4 people
One of the gifts of living in Manhattan are the farmers markets that spring up a few times a week. I tend to always reach for the carrots when I'm meandering the markets - they just seem to have a warm earthiness to them. There's also something so magical about bringing home a head of carrots with beautiful green tops flapping out of my bag - washing them and eating them tends to taste so much better than the store bought plastic bagged carrots I usually revert to. This simple recipe is one I reach for often and doubles as a side dish for dinner as well as lunch the next day atop a salad.
Prep Time - 2 minutes minutes
Cook Time - 31 minutes minutes
Total Time - 33 minutes minutes
Preheat the oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the carrots onto the prepared baking sheet. Drizzle the oil over the carrots and use your hands to ensure the carrots are glossy and well coated. Sprinkle with sea salt and roast for 30-35 minutes or until the carrots are very tender and golden brown.
Meanwhile, combine all the Creamy Pine Nut Sauce ingredients in a mini food processor and puree until velvety smooth. Set aside.
To make the charred lemon, rub the cut side of the lemon halves with olive oil, add a pinch of sea salt to each half and place cut side down on a small skillet over medium heat. Let the lemon halves sit for about 2-3 minutes, without moving them, or until they're heated through and charred.
Remove the carrots from the oven. Spoon the pine nut sauce onto a serving platter, add the carrots on top and serve with a drizzle of the charred lemons and fresh parsley. Serve warm.
Store leftovers in separate sealed containers in the refrigerator for up to 5 days. Bring leftovers to room temperature before serving.
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