Serves 2-3 • 30 minutes with prep
Charred Carrots With Orange And Honey
Honey-sweet, citrus-zesty and perfectly simple.
1- Pixie Tangerines - 1 Tablespoon Pixie Zest
2- Wild King Salmon - 4 Fillets
3- Extra-Virgin Olive Oil - 2 Tablespoons
4- Fresh Rosemary - 1 Tablespoon, Minced
5- Fennel Seeds - 1 Tablespoon
1/2 Pixie Tangerine, Zested
1 1/2 Pounds
Extra-Virgin Olive Oil
Red Wine Vinegar
Season To Taste
Ground Black Pepper
Season To Taste
Fresh Thyme Leaves
Preheat oven to 400F.
Peel the carrots. Cut the smaller ones in half and bigger ones in quarters.
Place carrots on a baking sheet. Using your hands, toss carrots in olive oil, vinegar, honey, salt and pepper until they are well coated. Sprinkle with thyme.
Roast over medium-high heat for about 20 minutes, tossing occasionally until carrots are slightly tender and a little charred.
Drizzle the carrots with the tangerine juice and half of the tangerine zest. Toss well.
Place on a serving plate and season with fleur-de-sel and the rest of the orange zest.
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