Slow-Roasted Carrots With Brown-Butter Vinaigrette
Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.
7 Sweet Veggie Recipes We Could Basically Eat for Dessert
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butte