Roasted Carrots

Recipe By:  Mark McEwan
roasted carrots

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
  1. Preheat oven to 450°F (230°C)
  2. 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.

James Tse