Really Dank Roasted Carrots (Marinated Root Veg)

Let’s be honest with ourselves, it’s easy to overlook the veggies when so many  tasty, large roasts are the centerpieces during the holidays. All too often  vegetables are kept bland, under seasoned and frankly, the ugly duckling at the  table. But guess what? We’re human, which means we need vegetables AND toast  meats - It’s a scientific fact, just ask @billnye. This year elevate your veggie sides  (or make them a key point in your feast) by making these Marinated Carrots! That’s  right you can marinate vegetables and yes, it makes them tastier. This technique  works with all sorts of veggies (most notably root vegetables like beets, celery  root, rutabaga, etc.). A little (or a lot) of vinegar goes a long way here people. The  word of the day is ACID. Get trippin’. Recipe below, more details on my website 🤘🏼 Adam

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Marinated Carrots

Ingredients

Walnut Vinaigrette

• ¼ cup Walnuts
• 3 Tbsp Walnut Oil (or Olive Oil)
• 1 Tbsp Sherry Vinegar
• 1 Garlic clove, chopped
• 1 tsp Thyme, chopped
• ½ tsp Honey
• Kosher Salt, to taste Black Pepper, to taste

Carrots

• 2 pounds Carrots, cut into 1 inch chunks
• ¼ cup Neutral Oil
• 2 tsp Honey or Sugar
• 3 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• ¼ Orange Juice
• 2 Tbsp Olive Oil
• Kosher salt, to taste
• Black pepper, to taste

Seasoned Yogurt

• 1 cup Whole Milk Yogurt
• 2 tsp Chili Flakes
• Juice from half of an Orange
• Kosher Salt, to taste Black Pepper, to taste

Instructions

Walnut Vinaigrette

1. Mix all ingredients together in a resealable container. Refrigerate until needed.

Carrots

1. Preheat the oven to 400F (204c). In a large heat-proof mixing bowl, add the honey, rosemary, thyme, orange juice, olive oil, salt and pepper. Set aside.
2. In a large heat-proof skillet over high heat, add the neutral oil. Once the oil is hot, carefully add the carrots and season with a pinch of salt. Brown the carrots, then transfer the entire skillet to the oven and roast for 10 minutes until the carrots are tender. Transfer the hot carrots directly from the skillet into the marinade. Let the carrots soak in the marinade for at least an hour before serving.
3. To serve, spoon the carrots onto a plate, drizzle with the walnut vinaigrette and seasoned yogurt. Garnish with pretty green things like: chopped parsley, chives, dill, microgreens, etc.

Seasoned Yogurt

1. Mix all ingredients together in a resealable container. Refrigerate until needed.

Adam's Notes

• Carrots can be done up to 4 days in advance; the longer the carrots sit, the more flavor they’ll absorb. If soaking for longer than 1 hour, keep covered in the fridge.
• The walnut vinaigrette and seasoned yogurt are optional, but they take the  dish from really good to… really, really, really good.