Barrel Aged Pome Roasted Carrots

The vinegar goes on after the roasting.

That distinction matters. Instead of disappearing into the cooking process, a few drops of Barrel Aged Pome hit the hot carrots at the end, where the vinegar’s aroma and acidity remain vivid.

Serves 4

Ingredients

• 1 1/2 pounds carrots
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 to 2 tablespoons Pome Barrel Aged Apple Cider Vinegar
• 1 tablespoon chopped parsley
• Flaky sea salt, optional

Method

1. Heat the oven to 425°F.
2. Cut the carrots lengthwise if large. Toss with olive oil, salt, and black pepper.
3. Spread them on a sheet pan and roast until deeply browned at the edges and tender in the center, about 25 to 35 minutes.
4. Transfer the hot carrots to a serving dish.
5. While they are still steaming, drizzle with 1 tablespoon Barrel Aged Pome and toss.
6. Taste before adding more. The goal is not to make the carrots taste vinegary. It is to make the carrots taste more like themselves.
7. Finish with parsley and flaky salt.