This recipe comes to us courtesy of Food52’s Kristen Miglore and her new cookbook, Genius Recipes. In it, she writes:
Roasted carrots seem like a perfect realization of everything a carrot should be: their blunt crunch softened, their sweetness concentrated, their smooth facade pleasantly crinkled. In practice, though, they can have a hard time living up to their promise: they don’t cook through, they burn…