Roasted carrots with rosemary butter and black pepper crème fraîche

Connie and Ted’s in West Hollywood serves some serious carrots, according to Jen Chew of Monterey Park. “While all the food was wonderful, the roasted carrots with black pepper creme fraiche were outstanding. They were sweet and still had a bit of crunch. I couldn’t get enough. Can you please get the recipe?” Connie and Ted’s was happy to share its recipe.


Time: 1 hour, plus chilling time for the butter

Serves: 4 to 6

Rosemary Butter

1/2 cup (1 stick) butter, at room temperature

1 tsp. chopped fresh rosemary

1/8 tsp. gray sea salt

Finely grated zest of 1/4 lemon

Beat the butter, rosemary, salt and lemon zest until creamy. Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. This makes about 1/2 cup rosemary butter, more than is needed for the rest of the recipe; the butter will keep, covered and chilled, up to 2 days.

Black Pepper Crème Fraîche

1/2 cup crème fraîche

1/4 tsp. black pepper

Pinch grey sea salt

1 1/2 tsp. lemon juice

Finely grated zest of 1/4 lemon

Beat the creme fraiche, black pepper, salt, lemon juice and lemon zest until creamy. Cover and refrigerate until ready to use.

Roasted Carrots

2 lbs. carrots, preferably Nantes or new (small), peeled and stems cut

Extra-virgin olive oil

Gray sea salt

2 to 3 very small sprigs rosemary

2 cloves garlic, crushed

Maple sugar (brown sugar can be substituted)

2 to 3 Tbsp. rosemary butter

Black pepper creme fraiche, as desired

Chopped chives, for garnish

Heat the oven to 350 degrees. Place the carrots on a parchment-lined rimmed baking sheet. Drizzle over a light coating of olive oil, along with 1/2 teaspoon salt, or to taste, and the rosemary and garlic. Toss to evenly coat with the seasoning and flavorings.

Roast the carrots until fork-tender and with little to no coloring, turning halfway through roasting for even cooking, about 35 minutes. (The carrots can be made ahead of time at this point and refrigerated up to 2 days.)

Right before serving, reheat the carrots in a saute pan with the rosemary butter. Season with 3/4 teaspoon gray sea salt, or to taste. Remove from heat and toss the carrots with 1 1/2 teaspoons maple sugar, or to taste.

Place the carrots on a serving platter and drizzle over the creme fraiche and a sprinkling of chives for garnish.

Each of servings: 145 calories; 2 g protein; 15 g carbohydrates; 4 g fiber; 10 g fat; 5 g saturated fat; 19 mg cholesterol; 8 g sugar; 501 mg sodium

Note: Adapted from chef Sam Baxter at Connie and Ted’s in West Hollywood. Gray sea salt and maple sugar are available at select gourmet markets and cooking supply stores, as well as online.