I would rather cook than go to a restaurant or order takeout. It is so frustrating for me to figure out what everyone wants to eat, and then pick a place that satisfies everybody’s needs and wants. I would rather throw a chicken in the oven, grill some steaks, or roast some veggies. Nice and easy.
Nowadays, it seems like the opposite is true– folks want to have people cook for them. Though it can be scary at first, there are ways in which you can become a more confident, competent cook. First, you have to prioritize. Maybe you can skip some reading, or watching television to find the time. Then try putting cooking on your list of this week’s to-dos for just one day of the week.
Learning proper technique will also be helpful. Having good knife skills will help through all your dishes. Some “taste tips” you will pick up along the way: use fresh lemon to brighten up any vegetable, always reserve some pasta water from the pot. The water carries starch from the pasta, and that starch will make any sauce thicker and tastier.
If you think you can’t cook because you never learned, buy some simple cookbooks and try a relatively easy recipe, like the one I have for you today. Don’t worry about making mistakes– you must slip up in order to move forward. This is how you become more proficient. One trick here is to watch the garlic carefully so it does not burn.
The carrots turn out beautifully roasted. The yummy ingredients of browned butter, honey, and soy complement the carrots, creating a wonderful sauce that is in perfect harmony with the carrots. Each delicate bite is a delightful mix of tangy and sweet. The gremolata adds savory goodness. Even if you think you can’t cook, I promise this will be a winner. You can do it!
This recipe will serve 4 to 6 people who will be grateful you stepped outside your comfort zone for this elegant preparation.
Ingredients for Honey-Garlic Butter Roasted Carrots:
2 3/4-5 pounds small carrots with tops ( about 2 bunches), trimmed, peeled, tops reserved
4 tablespoons unsalted butter, (half a stick), melted
3 cloves garlic, minced
1/4 cup honey
1 1/2 tablespoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh oregano
Flaky sea salt like Malden (optional)
For the Gremolata:
1 bunch parsley
4/5 strands of carrot tops
2 cloves garlic
2 teaspoons fresh lemon juice
Zest of 1/2 lemon
1/2 teaspoon kosher salt
1/4 cup good olive oil
Make the carrots:
Arrange a rack in the middle of the oven and heat to 425°F.
Line a baking sheet with parchment paper.
Set aside.
Peel and cut off the top of the carrots, leaving a little green stem on top.
Set aside.
Melt the butter in a small saucepan over medium heat.
Continue cooking, swirling the pan occasionally, until the butter is a light golden color and has a nutty aroma, about 3 minutes.
Watch it closely, don’t let it get too brown here, because after you add the garlic, it will brown quickly.
Add the garlic and oregano and continue to cook, stirring it occasionally, until the butter is toasty-brown, about 30 seconds more.
Watch carefully, so garlic and butter do not burn.
Remove from the heat, add the honey and soy, then whisk to combine.
Drizzle half the brown butter sauce over the carrots and toss to coat.
Sprinkle with salt and pepper and toss to coat again.
Spread the carrots into an even layer on the parchment-lined baking sheet.
Roast 10 to 15 minutes.
Meanwhile, make the gremolata:
Place all ingredients, except for the olive oil, in a food processor.
Turn on the processor and slowly drizzle in olive oil till combined.
Set aside.
Turn over the carrots, then roast again until the carrots are tender and the edges are charred and crispy, about 15 minutes more.
Transfer to a serving bowl.
Drizzle the remaining half of the brown butter sauce over the carrots, add the oregano, and toss to combine.
Add the gremolata to the carrots.
Serve immediately.
It’s that simple!
Can I come in now?
