3.5
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
Step 2
Preheat the oven to 400 degrees F.
Step 3
Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
Step 4
Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
Step 5
Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.
Your folders
prevention.com
Your folders
cooking.nytimes.com
4.0
(1.5k)
Your folders
cooking.nytimes.com
4.0
(101)
Your folders
blueapron.com
Your folders
localhost:8080
Your folders
hellofresh.com
Your folders
ricette.giallozafferano.it
4.6
(48)
10 minutes
Your folders
cooking.nytimes.com
5.0
(1.1k)
Your folders
kalynskitchen.com
4.7
(7)
30 minutes
Your folders
foodandwine.com
5.0
(1)
Your folders
hostessatheart.com
4.7
(17)
20 minutes
Your folders
hostessatheart.com
Your folders
smittenkitchen.com
Your folders
spicysouthernkitchen.com
35 minutes
Your folders
rachelcooks.com
5.0
(2)
20 minutes
Your folders
thekitchn.com
4.5
(2)
11 minutes
Your folders
favfamilyrecipes.com
5.0
(7)
20 minutes
Your folders
wellplated.com
4.8
(5)
30 minutes
Your folders
wellplated.com
5.0
(1)
20 minutes