from the Fall 2011 issue of edible Orlando, “Give Thanks the Vegan Way”
Sweet Roasted Carrots with Garlic and Herbes de Provence
by Anne-Marie Denicole
Serves 4 to 6
2 tablespoons extra-virgin olive oil
2 pounds carrots, scrubbed and halved lengthwise
1 head garlic, cloves separated but unpeeled
1 tablespoon herbes de Provence, or more to taste
Coarse salt and cracked black pepper, to taste
Preheat oven to 400°F.
Heat oil in a large, ovenproof skillet over medium-high heat. When oil is smoking, add half of carrots to the pan, cut sides down. Place a second, smaller skillet on top of carrots and weigh down with a large can or other weight. Sear for about 5 minutes, until nicely browned. Repeat with second half of carrots.
Add the first half of carrots back to the skillet, tossing with the garlic cloves, herbes de Provence, and salt and pepper.
Roast in oven for 10 minutes, tossing occasionally with tongs. Serve warm or at room temperature.