Time is whipping by and as I day dream of Fall bakes and taking dreamy photos with all the gorgeous days we’ve had in Portland the reality is a busy kid schedule and ticking things off my to do list. I’m hoping to squeeze all the above into my weekend this week, it may result in a batch a chocolate chip cookies and a quick jaunt out to Sauvie’s Island, but hell I’ll take it! In the mean time I hope you try out these roasted carrots, flavor combos are absolutely amazing and Urfa chilies should be sprinkled on everything.
Adapted from Food and Wine
2 tsp unsalted butter
2 tsp extra virgin olive oil
1 lb medium carrots with green tips, scrubbed well, greens reserved for another use.
1 tsp kosher salt
1/2 tsp pepper
1 tsp Urfa biber
1/4 cup Pickled Shallots (recipe follows)
1/2 cup lebneh
Preheat the oven to 375 degrees F. In a large heat prof skillet, melt butter and olive oil over moderately high. Add carrots, salt and pepper and cook until browned all over, turning occasionally, 3-4 minutes. Transfer the skillet to the oven and roast carrots 8-10 minutes, until they are just tender but still crisp in the center ( the time may very based on the size of carrots used ).
Transfer the carrots to a platter and sprinkle with the Urfa. Scatter the pickled shallots on top, squeeze the lime over the carrots and serve with the lebneh on the side.
1 cup apple cider vinegar
1 Tbsp kosher salt
1 Tbsp sugar
4 large shallots, thinly sliced crosswise into rings