Roasted Carrots with Honey, Butter & Almonds

There is nothing like seasonal produce. These carrots are the perfect fall side. Roast a chicken or a pork tenderloin and serve this beautiful dish right alongside 💫
Adapted from Joshua McFadden

1 1/2 pounds carrots, trimmed and peeled
Extra Virgin Olive Oil
3 Tablespoons butter cut into tiny pieces
2 Tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1 Tablespoon honey
1/2 cup Marcona almonds chopped

Heat oven to 475 degrees.
Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon-ish or so of olive oil, and roll the carrots around to coat. Roast them until they are very dark brown, even a bit burnt, but not fully tender! About 10 minutes depending on the size of the carrots. Leave oven on, but reduce heat to 300 degrees.

When carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and pepper and toss to coat. Let carrots sit for 5 minutes to absorb the vinegar.

Spread them back out onto the baking sheet and distribute the butter bits on top, and drizzle the honey over all. Roast until they are fully tender and the butter and honey are making a lovely mess. About 5-7 minutes. Scrape everything onto a serving platter or into a bowl and sprinkle with the almonds. Add more salt, pepper, vinegar to taste.