Nobody panic, but Thanksgiving is less than three weeks away. If you’re already coming up with a culinary plan of attack for your guests, may we suggest this tangy side dish courtesy of The Savoy’s executive chef Joe West?
Or if you’re not in the mood to cook, West says this is just one of the delightful dishes he’ll be serving if you want to eat your Thanksgiving feast at home. The Savoy will offer a full Thanksgiving menu to-go. They’re currently accepting pre-orders online and meals can be tailored for two to eight people.
Sweet & Sour Roasted Carrots
1 pound local-farmer carrots (or multi-colored carrots)
2 tablespoons olive oil (enough to coat)
3 sprigs thyme (a few sprigs)
Preheat oven to 375 degrees. Trim down the stems and cut each carrot vertically into 2 to 4 long pieces, depending on the size. Place carrots, olive oil, and thyme on a baking sheet, spreading them out as much as possible, and roast for 15 minutes. Remove and rest outside of the oven until ready to complete dish.
For the Shallot Crumble:
2 shallots, finely diced
3 cloves garlic, finely minced
6 1/3 tablespoons butter, softened
1 cup flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon harissa
Kosher salt to taste
Combine everything together into crumbles and lay out on a baking sheet. Bake in the oven at 350 degrees until golden brown. If the crumbles are too big, you will need to break them down into smaller crumbles. Let cool before storing in an airtight container. (Chef note: This can be done the day before.)
For the roasted garlic:
1 head of garlic
4 tablespoons olive oil
Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil on top and then wrap with foil. Place in an oven at 300 degrees for about 45 minutes. (Chef note: This can also be done the day before.)
For the pickled onions:
1/2 quart of red wine vinegar
1/2 quart of water
2 cups sugar
2 each star anise
1 each long pepper
1 teaspoon whole black peppercorns
1 red onion, sliced into rings
Combine all of the ingredients and bring to a boil. Simmer for 20 minutes. Strain the liquid and pour over the onions while the liquid is still very hot. Place the onions in the fridge to cool slowly.
For the cooking of the carrots:
Pickled onion (to taste, but 5-10 pieces)
¼ cup of pickled onion juice
3 cloves of roasted garlic
Heat the sauté pan over high heat. Place the carrots carefully in the pan and sear until the edges caramelize. Once the carrots start to color, move them around and add butter to ensure more browning. The butter will foam up, starting to “mousse,” then place shallots, pickled onions, and roasted garlic. After about 40 seconds, deglaze with red onion pickle juice, lemon juice, and season with salt and pepper.
For the plating of the carrots:
Toss the carrots with balsamic vinegar, top with drizzled honey and sprinkle with the shallot crumble.