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Carrots Roasted in Delightful Palate's Balsamic Garlic Honey with Gremolata

Carrots  Roasted with Delightful Palate’s Balsamic Garlic Honey and a Gremolata of Cilantro, Lemon Zest and Jalapeño

Adapted from Food and Wine 

3 bunches small carrots (2 pounds)

2 large shallots, thinly sliced

3 tablespoons Delightful Palate’s Balsamic Garlic Honey

1 teaspoon whole cumin seeds

Kosher salt

Freshly ground pepper

1/4 cup chopped cilantro

1 teaspoon finely grated lemon zest

1/2 jalapeño pepper, minced 

Preheat the oven to 425°. On a baking sheet, toss the carrots and shallots with Delightful Palate’s Balsamic Garlic Honey and season with salt and pepper. Roast for 10 minutes and sprinkle cumin seeds on top put back in oven for another 10 minutes, stirring occasionally, until the carrots are tender and golden. Transfer the carrots and shallots to a platter.

Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño.

Sprinkle the gremolata over the carrots and shallots and serve.