by Chef Lancelot Monteiro, Cilantro Restaurant
125 ml (1/2 cup) 35% cream
3 T. butter
2 sprigs fresh thyme
1 T. sumac powder*
2 T. champagne vinegar
1 T. honey
1 T. olive oil
salt and pepper (to taste)
Preheat oven to 400°F.
Cut and peel carrots to have a pointy end. Melt the butter and stir in cream in a small pot; remove from heat.
In a large mixing bowl, toss the carrots with salt, pepper and sumac spice. Add the cream, fresh thyme, champagne vinegar, honey and olive oil. Place contents in a large roasting pan and cover with aluminum foil. Bake in oven for 30 minutes, then take off the foil and stir.
Bake for an additional 10 minutes.
*Find sumac at The Silk Road Spice Merchant, Dalbrent Spice Rack and Spiceland.