Name: Honey-Glazed Carrots with Radicchio and Thyme
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/4 cup honey; 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes, plus more for finishing; 1 lemon, zested and juiced; Kosher salt; 2 pounds heirloom carrots, peeled and cut into thirds on the bias; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon ground sumac, plus more for finishing; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; Freshly ground black pepper; 1 tablespoon fresh thyme leaves; 1 small head radicchio, leaves separated; 3 tablespoons chopped salted roasted almonds, for garnish; Flaky salt; Chopped parsley, for garnish

Directions

To make the glaze: In a glass measuring cup or small bowl, whisk together the honey, kosher salt, red pepper flakes and lemon zest and juice. Set aside.
To make the carrots and radicchio: Bring a medium pot of salted water to a boil over medium-high heat. Add the carrots and cook for 5 minutes until tender but still retaining a nice bite. Remove from the pot onto a paper towel-lined plate or baking sheet. Pat dry. Set aside.
Heat the olive oil in a large cast-iron pan or enameled cast-iron braiser over medium-high heat. Add the carrots and cook for 3 minutes until beginning to brown. Season with the sumac, cumin, cinnamon and some kosher salt and black pepper. Toss to combine. Add the thyme. Cook for another 1 to 2 minutes to toast the spices. Pour the glaze over the carrots, stirring to fully coat. Cook for 3 to 5 minutes until the glaze is thickened and the carrots are nicely coated. Remove from the heat to cool slightly.
Add the radicchio and toss to combine. Pour the glazed carrots and radicchio into a shallow serving bowl or onto a platter. Garnish with the almonds, crushed red pepper, sumac, flaky salt and parsley.

Honey-Glazed Carrots with Radicchio and Thyme

Ingredients

Honey Glaze:

Carrots and Radicchio:

Directions

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