This crowd-pleasing side dish (which is on the menu at Voltaggio Brothers Steak House at MGM National Harbor in Maryland) utilizes the whole carrot, including the tops, which are made into a chimichurri sauce that would also be wonderful with roasted or grilled meats. A dish in which nothing goes to waste is perfect for Thanksgiving.
Roast the carrots: Preheat the oven to 425° F. Peel the carrots and trim the ends. Toss the carrots in a large bowl with the olive oil and salt. Place on a baking tray or sheet pan lined with parchment paper and roast in the oven for 25 minutes or until the carrots are tender and beginning to brown. (Note: cooking time will vary based on the diameter of the carrots you are using.)
Make the glaze: Place the juice in a small saucepan over medium heat and reduce by 1/3 of the total volume, whisking regularly. Make a slurry with the cornstarch and water or extra carrot juice. Whisk the ingredients thoroughly together, then add to the simmering reduced carrot juice, whisking until the mixture thickens slightly (this should happen almost immediately). Add the butter and cook until it is completely incorporated while whisking. Remove from the heat and let sit at room temperature until you are ready to use it.
Make the granola: Mix all ingredients and bake for 1 hour at 250° F. To plate: Toss the roasted carrots with the glaze, then place in a serving dish. Spoon the chimichurri on the carrots, top with the granola and a few sprigs of carrot tops.
Plate the dish: Toss the roasted carrots with the glaze, then place in a serving dish. Spoon the chimichurri on the carrots, top with the granola and a few sprigs of carrot tops.US agriculture.