Large Baking sheet
Hand mixer or whisk
Food processor
Toasted breadcrumbs:
- 4 ounces brioche or challah bread cut into thick slices
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary leaves minced
- 1 teaspoon fresh thyme stems discarded
- 10 sage leaves
- ¼ cup whole pecans or walnuts
- Salt to taste
Maple-roasted carrots:
- 2 pounds whole carrots scrubbed
- 1 tablespoon neutral oil
- 4 tablespoons butter melted
- 2 tablespoons maple syrup
- Salt and pepper to taste
Whipped mascarpone:
- 8 ounces mascarpone
- ¼ cup heavy cream
- 2 teaspoons lemon juice
- Salt to taste
Prepare the toasted breadcrumbs:
Prepare the carrots:
Place the smaller whole carrots on the baking sheet. Take the larger carrots and trim the tops. Cut in half lengthwise and then cut each half on an angle into 2 or 3'' pieces.
Place on the baking sheet with the whole carrots. Drizzle with the oil and sprinkle with salt and pepper. Transfer to the oven for 25-30 minutes until just about tender. Remove from the oven and set aside.
Prepare the maple butter:
Make the whipped mascarpone:
While the carrots finish roasting, prepare the whipped mascarpone. Combine the mascarpone, heavy cream, lemon juice, and a pinch of salt in a bowl. Blend with a hand mixer or whisk until thickened and smooth. Set aside.
Calories: 409kcal | Carbohydrates: 30g | Protein: 6g | Fat: 30g | Sodium: 201mg | Fiber: 5g | Sugar: 12g | Vitamin C: 10mg