Slow-Roasted Carrots With Brown-Butter Vinaigrette

Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat. These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.

Ingredients

• 2 pounds large carrots
• 3 tablespoons olive oil
• 8 tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
• 2 cardamom pods
• 2 star anise
• Salt and freshly ground black pepper
• 3 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons chervil leaves orchopped fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    395 calories; 33 grams fat; 16 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 2 grams protein; 61 milligrams cholesterol; 179 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn’t matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
2. Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
3. Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
4. Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

1 hour 30 minutes