Smashed Carrots with Boursin
Serves 415 mins prep40 mins cook
A delicious recipe for smashed carrots enriched with Boursin cheese and complemented by a maple nut brittle. This dish combines the sweetness of carrots and maple with the creaminess of cheese, creating a delightful side or vegetarian main.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Add the carrots to a sheet pan, drizzle with the olive oil and season with salt and pepper. Place the carrots in the oven for 25 minutes, tossing halfway. 3: After 25 minutes, remove the carrots from the oven and use a flat-bottomed cup to smash them. Drizzle the top with olive oil and place them back in the oven for 10-12 minutes, flipping halfway. 4: Add the peels to a separate pan, drizzle with olive oil and season with salt. Place them in the oven for 5-8 minutes, until crisp. Be careful not to burn. 5: While the carrots roast, make the brittle. Heat a pan over medium heat, then add the pepitas and walnuts. After about 2 minutes, add the maple syrup, salt, and fresh rosemary. Stir until the nuts and honey are combined and begin sticking together, about 3-4 minutes. Spread the mixture and flatten onto a piece of parchment paper and place in the freezer for 10 minutes. 6: Make the drizzle by adding the maple syrup, olive oil, salt, and red pepper flakes to a small bowl. Whisk to combine. 7: Remove the carrots from the oven, add the roasted peels and arugula to the sheet pan and toss. 8: Spread the Boursin onto a plate. Top with the carrots, then break apart the brittle and add to the top. Drizzle with the maple drizzle and tahini, if using.View original recipe