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Rotisserie Georgette Roasted Sweet Carrots

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Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: ROTISSERIE GEORGETTE ROASTED SWEET CARROTS

Serves 4-6

May be made a day or two ahead and reheated in the braising liquid.

Ingredients

  • 1 lb greenmarket carrots
  • 1 cup brown sugar + 1 cup water
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 pinch espelette pepper
  • 1 Tbs red wine vinegar
  • 1 Tbs olive oil
  • 1 pinch Fleur de Sel

Procedure

  1. Preheat oven to 325F. 
  2. Trim the greens from the top of the carrots.  Scrub, but do not peel the carrots.  This helps maintain a firm exterior as the carrots roast.
  3. In a small sauce pan, bring the water and brown sugar to a simmer to make a syrup.  Add a pinch each of freshly ground cumin, coriander, and espelette pepper.
  4. Toss the cleaned carrots in the syrup and then arrange them in a single layer on a sheet tray lined with a non-stick baking sheet or parchment paper.
  5. Roast for 35-45 minutes, or until the carrots are very tender and lightly caramelized.
  6. Arrange roasted carrots on a warm serving platter and pour the syrup from the roasting pan over the top.  Drizzle with vinegar, olive oil, and fleur de sel. Serve hot,

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