Add a splash of festive warmth to your Thanksgiving table with this stunning carrot dish! Roasted to caramelized perfection and drizzled with a fragrant winter spice glaze, these carrots are elevated by a dollop of tangy crème fraîche and a crisp, savory crunch from fried carrot tops. It's a side dish that feels as special as the holiday itself.
Ingredients:
1 lb carrots (mixed color tops still on are best )
2 tablespoon olive oil
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 sprigs fresh thyme
1/4 cup pH Winter Spice syrup
1 clove garlic
1 cup crème fraiche
Chop off the leafy carrot tops (reserve for later) and scrub well.
Toss the carrots in olive oil, salt and black pepper. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme.
Slide the carrots into a preheated 400 degree oven and roast for 30 minutes.
Prepare the glaze by mixing one crushed clove of garlic and add to syrup (reserve a tablespoon of syrup and stir that into the crème fraiche).
While the carrots are roasting, fry the carrot tops in canola oil (1 cup of oil in a small pot, drop tops in for a quick fry until crispy, sprinkle in flake salt)
Remove the carrots from the oven and drizzle on the glaze. Turn oven to 450. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.
Top glazed carrots with crème fraiche and fried carrot tops.
