Sweet, savory and fragrant - - colorful roasted carrots with rosemary, shallots and prosciutto will be a show-stopper on your Thanksgiving table.
American, Holiday favorites
Servings: 6 people
(about 5 slices, sliced thin strips)
extra virgin olive oil
small - medium
peeled and diced
organic rainbow carrots
plus more for garnish
sea salt and freshly ground black pepper
Place your oven rack to the lower half of the oven. Preheat the oven to 375 F.
On a large baking sheet toss the carrots and rosemary with 2 tbsp olive oil. Season the carrots with a pinch or two of sea salt and freshly ground black pepper. Roast in the oven for about 25 - 30 minutes or until they have turned a golden brown and begun to soften. Turn the carrots over mid-way through the cooking time.
While the carrots are roasting, slice the prosciutto into thin strips on a cutting board. In a skillet, on medium-high heat, fry the prosciutto until it begins to lightly crisp up (about 5 minutes). No additional oil or fat is needed. It crisps up quickly. Remove the prosciutto to a plate and set aside. Add 1 tbsp olive oil to the pan and add the shallots. Sauté the shallots until they soften and become translucent. Turn off the heat and set aside.
Once the carrots are cooked, dispose of the rosemary and any larger pieces left clinging to the carrots as they’ll be rather toasty by now. Arrange the carrots on platter with fresh rosemary and top them with the prosciutto and shallots.
- You can usually find rainbow carrots or colored carrots in the organic section of your grocer.
- Cut the larger carrots in half to make them all more uniform in size and they will also caramelize more evenly.