SideTrack's Glazed Carrots with Orange and Aleppo paired with Ricotta Gnocchi Recipe
Ingredients
- 10-12 rainbow baby carrots
- Neutral oil, to coat
- 1 Tbsp. honey
- 2 Tbsp. water
- 4 Tbsp. unsalted butter
- 5 sage leaves
- Zest of ½ an orange
- ½ tsp. Aleppo pepper
- Maldon salt, to taste
Instructions
- Lightly toss the carrots in an oil of your choice.
- Roast them in a large skillet inside your oven at 450° until they begin to soften and start to take on color, approximately 10 minutes (depending on size of carrot).
- Remove the pan from the oven. Drizzle the honey over the carrots, add the water and butter to the pan, and give it a shake to roll the carrots around a bit.
- Tuck the sage leaves between the carrots and place back into the oven for an additional 5 minutes, or until the carrots have cooked through fully and the honey has caramelized.
- Take the pan out of the oven and plate the carrots onto a serving platter, pouring the butter over the top. Grate the orange zest over the top of the carrots and sprinkle the Aleppo pepper and Maldon salt evenly across them.