Roasted Carrots with Warm Bacon Maple Vinaigrette
Pairs Well With
6 medium carrots, about 8 inches long and 1 1/2 inches in diameter, trimmed but not peeled
— Olive oil
1 shallot, minced
— Kosher salt
2 tablespoons sherry vinegar
3 bacon slices, cut in half crosswise
4-6 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
— Black pepper in a mill
11/2 -2 cups cooked brown rice, farro or quinoa or shredded frisée
1 tablespoon chopped fresh Italian parsley
Preheat an over to 350 degrees. Set a rack in a small roasting pan. (If you have a toaster oven, it works perfectly for this dish.) Rub the carrots with just enough olive oil to lightly lubricate them, set them on the rack and put them in the oven. Cook for 40 minutes or until the carrots are tender but not too soft. There should be some resistance when you press on one of them.
Meanwhile, put the shallot and garlic into a small bowl, season with salt and add the vinegar. Set aside.
In a medium sauté pan, cook the bacon over medium heat until it is completely crisps. Transfer to absorbent paper to drain. When the bacon has cooled, crumble or chop it.
Pour off all but 2 tablespoons of the bacon fat from the pan, return the pan to low heat and add the shallot and vinegar mixture. Simmer for about 1 minute. Add 4 tablespoons of the olive oil and the maple syrup and heat through. Stir, season generously with black pepper, then taste and correct for salt, oil and acid. Remove from the heat.
When the carrots are done, remove them from the oven. Divide the grain or frisée among 2 or 3 plates and add the carrots, draping them half on and half off of the grain or frisée. Working quickly, heat the vinaigrette, spoon some over each serving, sprinkle with Italian parsley and bacon and enjoy right away.
Michele Anna Jordan is the author of 24 books. You may contact her at firstname.lastname@example.org