I like the juxtaposition of exotic (cinnamon and vanilla) with mundane (carrot), and the play of various types of sweetness. I also like to pull things normally from the sweet side of the kitchen into the savory.
INGREDIENTS:
1 bunch of carrots (around one pound), trimmed, peeled and split. If smaller than ½ an inch, leave whole 1-2 tablespoons mild flavored oil 1/8teaspoon vanilla extract 1 pinch each powdered cinnamon and cardamom Salt and pepper to taste
METHOD:
Pre-heat oven to 400°F.
In a bowl large enough to hold all the carrots, add the oil and then whisk in the vanilla and then the cinnamon and cardamom. Whisk to mix well.
Add the carrots and toss to coat well.
Put the carrots into an oven proof dish, and season with salt and pepper. The carrots should just fit in a single layer. Tightly cover with foil and roast for 30 minutes in the center of the oven or closer to the top.
Remove the covering and give the pan a shake to loosen the carrots should they be sticking. Check to se none are burning. Return the pan to the oven and cook 10-15 minutes more to just give the carrots a golden color and some crisp edges.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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