These decadent and quick to make roasted carrots are fab to fancy up a weeknight meal.
I mean if that title doesn’t get ya, I just don’t know what will!
Dave and I have been in the kitchen, well, for months of course. And after a ton of time dedicated to making some really fab cookbook recipes, we realized it had been awhile since we wang-danged some dishes (a phrase, lovingly stolen from my friend Laura), which essentially means “wingin’ it!”
Granted, I’m a lucky lady to happen to have duck fat already in my fridge ready for use in a wang-dang – but I highly recommend you get your hands on this insanely yummy ingredient. It brings such richness (with such ease!) to nearly any dish.
This was a side I whipped together next to a rotisserie jerk roast chicken Dave made and it was a total delight. It’s sweet and rich and with a kick of tangy blue cheese and the crunch from the almonds, dang it y’all – it’s good! And more importantly, it’s quick and easy. YAY!
Cook Time: 25 minutes
5 peeled whole carrots
3 tbs duck fat
1/2 tsp salt
1/4 tsp fresh cracked pepper
2 tbs blue cheese crumbles (ideally from a block)
1 tbs slivered almonds
1 tsp olive oil
Preheat the oven to 425 degrees. Lay the carrots on a sheet pan and top with the duck fat – mine was in a butter-like state, so I just plopped some blobs right on top of the carrots. Top with the salt and pepper and place in the oven. Start a timer for 25 minutes. Once the duck fat has melted, about 5 minutes into cooking, remove the sheet pan and just roll the carrots around in the fat, so that they are equally coated. Pop back in the oven and continue to cook until the 25 minutes are up. After 25 minutes remove the roasted carrots and test them with a fork to make sure they’re done to your likeness. I like mine soft but with a little bite left.
Remove from the oven, and top with the almonds, blue cheese, and a glug of olive oil.
Serve and enjoy! How easy is that? 😉