Honey Cardamom Roasted Carrots
This easy room-temperature side dish amplifies any main course (we love serving these carrots with a rack of lamb). Or, it happily stands alone for a light…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zupans.com.
Ingredients
- 1½ pounds carrots, tops left intact
- 4 shallots, quartered
- ⅓ cup olive oil, plus more for finishing
- 1½ teaspoons ground cardamom
- 1 teaspoon coconut sugar
- 1¼ teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
- 8 ounces Vermont Creamery mascarpone cheese
- 8 ounces Bellwether Farms crème fraîche
- ½ bunch mint leaves
- 1 teaspoon flaky sea salt
- 1 teaspoon bee pollen and/or crushed pistachios
- Wildflower honey, for garnish
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