Recipe by Alexa Weibel
Start to Finish: 45 minutes
3 1/2 lb. medium multicolored carrots, peeled and cut on an angle into 2-inch pieces, plus 1/2 cup torn carrot tops for garnish
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. honey
2 tbsp. salted roasted pumpkin seeds
2 tbsp. mixed black and white sesame seeds, toasted
2 tsp. dried garlic flakes
2 tsp. flaky smoked sea salt
1 1/2 tsp. apple cider vinegar
1. Preheat the oven to 450°. On a large baking sheet, toss the carrots and oil; season with salt and pepper. Bake until browned and caramelized, about 20 minutes. Remove from the oven and turn on the broiler.
2. In a small saucepan, whisk the butter and honey over medium heat until the butter melts. Drizzle over the carrots. Toss until coated. Broil the carrots, watching closely to prevent burning, until caramelized and tender, 5 to 8 minutes.
3. Meanwhile, in a small bowl, toss the pumpkin seeds, sesame seeds, garlic flakes, and flaky smoked sea salt.
4. Transfer the carrots to a large bowl or platter. Using a spatula, scrape any juices from the baking sheet onto the carrots. Sprinkle with the vinegar and gently toss. Mix in half the carrot tops and half the seed mixture. Sprinkle with the remaining carrot tops and seed mixture.