Champagne Vinegar Roasted Carrots
Ingredients
Carrots: 900 g (peeled and halved)
Champagne vinegar: 30 ml
Date molasses: 5 g
Za'atar or sumac blend: optional
Olive oil: 15 ml
Salt: to taste
Black pepper: to taste
These roasted carrots balance sweet and acidic flavors with Champagne vinegar and date molasses, creating a bright side dish that pairs beautifully with brisket and other Hanukkah favorites.
“Roasted carrots show up at almost every family gathering,” shares Chef Hasid. “We love the unexpected acidity that pairs well with the sweetness of the date molasses.” These roasted carrots bring a sweet tart, aromatic counterpoint to the meal and echo the apple cider notes in the brisket.
How to make Champagne Vinegar Roasted Carrots
01.
Prepare the Carrots
- Place the peeled and halved carrots in a large bowl.
02.
Season the Carrots
- Add the Champagne vinegar, date molasses, za’atar or sumac blend if using, olive oil, salt, and black pepper.
- Mix thoroughly to coat the carrots evenly.
03.
Roast and Serve
- Transfer the carrots to a baking tray.
- Roast at 350°F for 30 minutes, or until tender and lightly caramelized.
- Serve warm.
