Food | Picky Bits | Series | What I'm Eating

Black Truffle Roasted Carrots

It’s still 100 degrees in Los Angeles, but in my mind, fall is coming on with full force. In fact, I’ve begun to wear boots and sweaters just to spite the heat wave that won’t leave us. I love fall- the color, the coziness, the smells of leaves and autumn kitchens. Fall foods are so rich in color and vibrancy, completely packed with nutrients and make for some of the most colorful dishes.

While carrots are technically a year-round crop, truffle carrots in my mind are the perfect fall snack food. They’re warm, savory, hearty, and honestly… anything with truffle. Literally anything.

I love truffle. Black truffle happens to be one of the most expensive edible mushrooms in the world. Not quite as rare as the white truffle, but absolutely delicious and makes you feel like a queen when you’re eating it. The black truffle is a species that is native to Southern Europe. Their taste is actually most fragrant after they’ve been heated, and can be quite peppery. While most truffle oils are actually chemically modified, you can invest in a couple good real ones. Or, if you’re just going for the flavor, the local bottle at Trader Joes is actually quite amazing.

Generally you don’t cook with truffle oil because the heat can damage the flavor, and truffle oil is just truffles soaked in olive oil. This recipe for black truffle roasted carrots uses olive oil for baking and truffle for the drizzle. It’s a good one. Give it a weekend go.

Black Truffle Roasted Carrots

Ingredients:
2 lbs of carrots, peeled
1 clove garlic, peeled
2 Tablespoons olive oil
2 Tablespoons Truffle Oil
Himalayan Pink Salt

Directions:
Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper or tin foil.
Arrange your carrots in a line, and drizzle with olive oil. Add your garlic cloves and sprinkle the whole mixture with salt. Using your hands, mix all the ingredients together so that the oil is coating all of the carrots. Bake in the oven for 30 minutes, or until crisped and soft. Drizzle the carrots with your truffle oil, and serve warm!

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