roasted carrots over soft cheese on a white plate
Chili Garlic Butter Glazed Carrots by Matt Mancuso of theartofeating.info
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INGREDIENTS

Carrots:

  • 1.5lbs of carrots from The Hickories, cleaned and portioned
  • 3 cloves garlic, grated
  • 1/2 stick of butter
  • 2 tablespoons honey
  • 1 tablespoon chili paste
  • 1 teaspoon salt

Chimichurri:

  • 3/4 cup chopped carrot greens
  • 1/4 cup chopped cilantro or parsley
  • 1 teaspoon oregano
  • 2 cloves of garlic, grated
  • 1/2 lemon, zested
  • 2 tablespoons pickled onion, chopped
  • 2 tablespoons of the pickling liquid
  • 2 tablespoons champagne vinegar
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked oil (optional)

Plating:

  • Celeste cheese from Cato Corner Cheese

DIRECTIONS

  1. Chop all of the ingredients for chimichurri together and mix in a bowl. (Do this ahead of time so this can all sit and get delicious!)
  2. Melt the butter, garlic, honey and chili paste together.
  3. Toss the carrots in the butter.
  4. Roast in a 425F oven for 25 - 30 minutes, tossing them halfway through.
  5. Smear softened Celeste cheese over the plate.
  6. Add the warm roasted carrots on top.
  7. Finish with the chimichuri and some optional sumac powder, enjoy!

 

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