Ingredients:
7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
Crema:
2 tablespoons neutral cooking oil
6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving
Directions:
- Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
- Preheat the oven to 400 degrees F.
- Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
- Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
- Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.