| Yield:
4 Servings
 Ingredients:
- ¾ pound peeled heirloom baby carrots
- Blended oil
- 1 pinch ground ginger
- 1 pinch ground coriander
- ½ pinch ground celery seed
- 1 pinch ground cumin
- ½ pinch ground Schezuan peppercorn
- ½ pinch ground cayenne
- Salt
- 1 Tablespoon butter
- 1 teaspoon chopped fines herbes (chervil, chives, tarragon,
dill)
Method:
For the Carrots:
Preheat oven to 350°F. Toss carrots with the
blend oil and the spices. Roast carrots on a sheet tray until
tender. Add the butter to the pan just before they are done
and roast another 2 minutes. Finish with the fines herbes
and serve immediately
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