Roman Buttered Carrots
From A Feast of Ice and Fire by Chelsea Monroe-Cassel and Sariann Lehrer.- Ingredients:
- 2 c. chopped carrots (use heirloom carrots, if available)
- 1/2 c. raisins
- 2 to 3 Tbsp. honey
- 2 Tbsp. wine vinegar
- 2 tsp. cumin (roasted and ground seed is best, but the powder works well)
- Ground black pepper to taste
- 2 Tbsp. melted unsalted butter
- 2 Tbsp. sweet wine, red or white
Preheat the oven to 400°F.
Cut the carrots into disks or chunks. Put them in a pot of water and bring it to a boil, then drain them immediately and place them in an ovenproof dish. Add the raisins, honey, vinegar, cumin, and pepper. Drizzle the butter over top, then shake well to coat the carrots, and roast until they are tender. Add the wine to deglaze the sticky pan and dislodge the carrots, then pour the whole contents of the pan into a serving dish. Serve warm.
Serves 2 to 4.