Around this time last year, Rich and I did a popup at our pal James Wayman’s restaurant Nana’s in Westerly, RI. One of the dishes I contributed was this roasted carrot thing—which idea had occurred to me, unsurprisingly, in the garden. It’s a nifty dish, particularly because of the way it wrings deep flavor out of something that most people would throw out or compost.
The flavors also work especially well because of a familial simpatico between carrots and certain herbs, and carrots’ general affinity for spices in general. This could become your go-to carrot dish; it’s that tasty (and easy) and it would work as part of a meal from just about anywhere in the world. It might even steal the show.
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