Ingredients
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2 teaspoons unsalted butter
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2 teaspoons extra-virgin olive oil
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1 pound medium carrots with green tops, scrubbed well, 2 tablespoons of the greens chopped and reserved for garnish
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3/4 teaspoon kosher salt
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1/2 teaspoon pepper
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2 tablespoons apple cider vinegar
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2 tablespoons pure maple syrup
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1/4 cup chopped roasted cashews
Directions
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Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Remove the skillet from the heat and add the vinegar and maple syrup. Shake the skillet to coat the carrots. Transfer to the oven and roast for 6 to 8 minutes, until the carrots are just tender but still crisp in the center. Transfer to a platter, top with the cashews and carrot greens and serve.