Chef Mark McEwan’s recipe for Roasted Carrots, to be paired with his Five-Spice Bison Tenderloin With Spiced Apples.
- 1 lb (450 g) heirloom carrots, scrubbed but not peeled
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) butter
- Pinch of ground cumin
- Pinch of each salt and pepper
- Preheat oven to 450°F (230°C)
- Blanch the carrots for 2 or 3 minutes in boiling salted water and then shock in ice water. In the oven, heat a baking dish large enough to accommodate the carrots in a single layer. Add the carrots, oil, butter, cumin, salt, and pepper; toss to coat the carrots well. Roast, tossing every 2 minutes. Depending on their size, the carrots should be tender after 7 or 8 minutes—but watch them carefully.