Buttery Smashed Carrots
Serves 415 mins prep45 mins cook
These buttery smashed carrots are caramelized on the outside and tender on the inside, enriched with lemon cashew cream as the perfect topping. The combination of flavors will enhance your meal, making them a delightful side dish.
0 servings
What you need
Instructions
1: Preheat the oven to 420°F. Line a sheet pan with parchment paper and set aside. 2: Fill a large pot with salted water and bring to a boil. Add the carrots and cook for 10-12 minutes until fork tender. Drain and cool for a few minutes. 3: Add butter to the sheet pan and melt in the oven for a minute. Add the carrots, toss to coat, and gently smash them. Add sugar, salt, paprika, and pepper, then toss again. Add scallions, drizzle with oil, and roast for 30-33 minutes, tossing every 10 minutes. 4: Make the cashew cream by blending water, cashews, lemon zest, lemon juice, red wine vinegar, sugar, salt, pepper, and garlic until smooth. 5: Serve the cashew cream on a plate, top with the roasted carrots, and garnish with parsley, lemon zest, pistachios, and honey.View original recipe