This side dish is a personal favourite to accompany roasted poultry and slow-cooked beef dishes.
Heirloom carrots and watermelon radish varietals offer a beautiful presentation.
Mis en Place
1 Pound Heirloom carrots, peeled and trimmed, if very large half lengthwise
Handful of watermelon radishes, trimmed and some halved and quartered
Olive oil
Salt
Freshly ground pepper
Honey
1 Shallot, finely diced
1/2 Tsp. Thyme leaves, fresh chopped
2 Tbsp. Sherry vinegar
2 Tbsp. Honey
2 Tbsp. Olive oil
Freshly Grated Pepper
Sea Salt or Fleur de sel
Optional: Microgreens for serving
Method
Step 1
Preheat oven to 350 F.
Lay vegetables on a roasting pan.
Drizzle generously with olive oil, honey and season with salt and pepper.
Roughly 35 minutes.
Roast until tender, using a fork or pairing knife insert into one of each a carrot and radish, it should be able to go through with no resistance.
Step 2
In a mixing bowl combine, diced shallots, thyme leaves, honey, oil, and vinegar.
In the last 5 minutes or so of cooking pour the dressing over vegetables and toss.
Bake for 5 minutes longer for flavours to come together and glaze nicely.
Season with salt and pepper.
Garnish with microgreens.
Serve warm or at room temperature.
