Sunday, December 9, 2012

Get Your Kids Cooking with Tom Colicchio

Unless you've been living under a rock, you probably know who Tom Colicchio is, from his Craft and Colicchio and Sons restaurants to Bravo's Top Chef, just to name a few. Not only has Tom received five James Beard medals for his high-class comfort food, he makes exquisite "Pan-Roasted Carrots!" This unbelievably simple recipe, which came from the New York Times, is a standard on my holiday table. Long thin carrots, slowly roasted with fleur de sel and pepper until tender and golden brown, then enhanced with aromatic rosemary, honey, and a pat of butter! Delicious!!! 

If you can't find sweet thin carrots and have to use larger ones, cut them into quarters lengthwise. In addition, if you don't have fleur de sel (which I highly recommend), sea salt will work just fine. Not only are these a wonderful addition to any meal, my oldest kid loves to make these, something any parent likes to see! Thanks Tom!

Tom Colicchio's Pan-Roasted Carrots

Serves 4


2 tablespoons extra-virgin olive oil
16 long, thin carrots, peeled and trimmed (leave a little of the green tops, so cute!)
Fleur de sel and freshly ground black pepper
4 rosemary sprigs
4 teaspoons honey
1 tablespoon butter


In a large saute pan, heat the oil over low heat. Add the carrots and fleur de sel and pepper to taste. Cook, turning the carrots occasionally, until tender and golden brown on all sides, 15-20 minutes.

Add the rosemary during the last 5 minutes of cooking. Just before serving, add the honey and butter and mix well. Serve hot with an additional pinch of fleur de sel.

1 comment:

  1. This was the perfect accompaniment to the Easter Lamb...beautiful on the plate and delicious too!