Roasted Carrots with Sherry-Maple Glaze and Shiitakes is another side that goes well with grilled meats.
Roasted Carrots with Sherry-Maple Glaze and Shiitakes
(Mark Kelly, 2016)
12 whole carrots, washed, root ends trimmed
2 Tbsp extra-virgin olive oil, divided
Freshly ground black pepper
1/4 cup pure maple syrup
2 Tbsp sherry vinegar
1/2 tsp red pepper flakes
2 Tbsp unsalted butter
1 large shallot minced
2 large garlic cloves, minced
1/2 lb. shiitakes, wiped clean, quartered if large
Fresh flat-leaf parsley, finely chopped, for garnish
To prepare carrots: Preheat oven to 400F. Half the carrots lengthwise. Put the carrots in a large mixing bowl, drizzle with 1 tablespoon of oil and season with kosher salt and pepper. Toss to coat evenly. Spread the carrots out on a foil-lined rimmed baking sheet and roast for 20 minutes, shaking the pan occasionally, until tender and slightly charred. Set aside.
To prepare the glaze: Combine the maple syrup, vinegar and red pepper flakes in a small saucepan and cook over medium -low heat, until the mixture is reduced and syrupy, about 10 minutes. Cover and keep warm.
To prepare the mushrooms: Put a large saute pan over medium heat and add remaining 1 tablespoon of oil and the butter. When the butter is melted, add the shallot and saute until softened but not browned, about 1 minute. Add the mushrooms and suate, stirring frequently, until they lose their moisture, soften and begin to brown, about 5 minutes. Remove from the heat.
To serve: Crisscross the carrots on serving plates. Drizzle with maple glaze and top with mushrooms. Scatter chopped parsley on top and season with sea salt.