zest in the midwest's Notes:
Expand12 carrots of any variety/color, peeled and trimmed (the best you can find, in my neck of the woods that means with the tops still on) Ask a question about this ingredient
1 shallot, finely chopped Ask a question about this ingredient
1 tablespoon good quality olive oil Ask a question about this ingredient
1/2 tablespoon unsalted butter, melted Ask a question about this ingredient
1 tablespoon maple syrup Ask a question about this ingredient
1/2 teaspoon freshly cracked black pepper Ask a question about this ingredient
1 teaspoon Maras Pepper Ask a question about this ingredient
1/2 teaspoon salt (I used kosher) Ask a question about this ingredient
Preheat the oven to 300 F.
Ask a question about this stepSlice the carrots into longer thin strips. (I cut the carrot in half crosswise, and then each half into four quarters, lengthwise. Honestly, I think you can cut the carrots any way that makes you happy)
Ask a question about this stepIn a casserole or gratin dish, combine all of the ingredients. Roll up your sleeves and toss the mixture well.
Ask a question about this stepBake for about 70-90 minutes, stirring at 25, 50 and 70 minutes. Check the texture of the carrots at 70 minutes - you want a nice roasted carrot that is tender but not mushy. You may want add a pinch more salt before serving, depending on your tastes.
Ask a question about this step
Merrill is a co-founder of food52.
