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Best Recipes, Vegetables

Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche

Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche
Glenn Koenig / Los Angeles Times

Connie and Ted's in West Hollywood serves some serious carrots, according to Jen Chew of Monterey Park. “While all the food was wonderful, the roasted carrots with black pepper crème fraîche were outstanding. They were sweet and still had a ... Read more

Total time: 1 hour, plus chilling time for the butter | Serves 4 to 6

Rosemary butter

  • 1/2 cup (1 stick) butter, at room temperature
  • 1 teaspoon chopped fresh rosemary
  • 1/8 teaspoon gray sea salt
  • Finely grated zest of ¼ lemon

Step 1Beat the butter, rosemary, salt and lemon zest until creamy. Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. This makes about ½ cup rosemary butter, more than is needed for the rest of the recipe; the butter will keep, covered and chilled, up to 2 days.

Black pepper crème fraîche

  • 1/2 cup crème fraîche
  • 1/4 teaspoon black pepper
  • Pinch grey sea salt
  • 1 1/2 teaspoons lemon juice
  • Finely grated zest of ¼ lemon

Step 1Beat the crème fraîche, black pepper, salt, lemon juice and lemon zest until creamy. Cover and refrigerate until ready to use.

Roasted carrots

  • 2 pounds carrots, preferably Nantes or new (small), peeled and stems cut
  • Extra-virgin olive oil
  • Gray sea salt
  • 2 to 3 very small sprigs rosemary
  • 2 cloves garlic, crushed
  • Maple sugar (brown sugar can be substituted)
  • 2 to 3 tablespoons rosemary butter
  • Black pepper crème fraîche, as desired
  • Chopped chives, for garnish

Step 1Heat the oven to 350 degrees. Place the carrots on a parchment-lined rimmed baking sheet. Drizzle over a light coating of olive oil, along with ½ teaspoon salt, or to taste, and the rosemary and garlic. Toss to evenly coat with the seasoning and flavorings.

Step 2Roast the carrots until fork-tender and with little to no coloring, turning halfway through roasting for even cooking, about 35 minutes. (The carrots can be made ahead of time at this point and refrigerated up to 2 days.)

Step 3Right before serving, reheat the carrots in a sauté pan with the rosemary butter. Season with ¾ teaspoon gray sea salt, or to taste. Remove from heat and toss the carrots with 1½ teaspoons maple sugar, or to taste.

Step 4Place the carrots on a serving platter and drizzle over the crème fraiche and a sprinkling of chives for garnish.

Note: Adapted from chef Sam Baxter at Connie and Ted’s in West Hollywood. Gray sea salt and maple sugar are available at select gourmet markets and cooking supply stores, as well as online.


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