Spicy Roasted Baby Carrots
Chef Nick Oltarsh of Lobby at Twelve - Atlanta, GA
Adapted by StarChefs.com

May 2007

Yield: 4 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

  • ¾ pound peeled heirloom baby carrots
  • Blended oil
  • 1 pinch ground ginger
  • 1 pinch ground coriander
  • ½ pinch ground celery seed
  • 1 pinch ground cumin
  • ½ pinch ground Schezuan peppercorn
  • ½ pinch ground cayenne
  • Salt
  • 1 Tablespoon butter
  • 1 teaspoon chopped fines herbes (chervil, chives, tarragon, dill)


For the Carrots:
Preheat oven to 350°F. Toss carrots with the blend oil and the spices. Roast carrots on a sheet tray until tender. Add the butter to the pan just before they are done and roast another 2 minutes. Finish with the fines herbes and serve immediately

back to top