Take your normal roast veg up a notch with this recipe from Saint Louis restaurant Vicia, where Blue Hill at Stone Barns alums Michael and Tara Gallina's vegetable-forward cuisine is making waves. These carrots, which are roasted with garlic oil before being brushed in tallow (otherwise known as beef fat) and grilled to perfection, make the ideal side for festive holiday celebrations.
Recipe adapted from Michael Gallina, Vicia, Saint Louis, MO
Yield: 2 to 4 servings
Prep Time: 15 minutes, plus overnight cooking
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes, plus overnight cooking
For the Garlic Oil:
3 garlic heads, cut in half widthwise, skins left on
4 cups neutral oil (such as canola, vegetable, soy or rice bran)
For the Carrots:
1 pound medium to large carrots, scrubbed clean but not peeled
Salt, to taste
2 cups beef tallow
1 lemon, cut into wedges, for seasoning
1. Make the garlic oil: Place the halved heads of garlic, skins and all, in a tall, medium pot and cover with oil.
2. Cook over medium-low heat until it starts to simmer. Remove from the heat and place the pot in a 170-degree oven for 7 hours (or overnight).
3. Strain through a fine-mesh strainer. Store in the refrigerator.
4. Make the carrots: Preheat the oven to 400°. Create a double-lined aluminum foil packet large enough to fit the carrots.
5. Place the cleaned carrots on top of the foil and coat with the garlic oil, then season with salt.
6. Wrap tightly, place in a large, deep casserole dish, and bake in the oven for 40 to 50 minutes or until just starting to soften. (This can be done in advance.) Gently remove the carrots from the oil and place on a tray to cool.
7. When ready to serve, warm the beef tallow in a small pot until melted. Brush over top of the carrots. Place the carrots on a hot grill and cook until charred on all sides and tender, 2 to 4 minutes.
8. Squeeze the lemon wedge over top and finish with flaky sea salt to serve.