Is it a side dish to go with the brisket or is it a work of art?
The answer is it could be both. These roasted carrots began as beautiful bunches of orange, purple, and pale yellow organic carrots with their stems intact that I bought at the local farmer’s market.
Along with a couple of fennel bulbs and a white and purple onion they became the lovely side dish served alongside my brisket at our recent Seder.
After peeling them, and leaving the stems on as many as possible, I tossed them with some extra virgin olive oil, kosher salt, and freshly ground black pepper.
The sliced fennel and onion wedges were also tossed with some olive oil and seasoned with salt and pepper before I spread them all out on a couple rimmed baking sheets and placed them in a 425 degree oven.
After about 15 to 20 minutes toss them around a bit on the sheets to prevent sticking, switch trays from top to bottom and bottom to top, and continue roasting for another 10 to 15 minutes until they begin to caramelize.
Serve on a platter hot, warm or even room temperature. Delicious!
