Roasted Carrots with Anise Hyssop and Lavender White Wine Glaze
Roasted carrots are sweet and grounding, perfect for spring. In this recipe, they're topped with a heavenly white wine reduction that's kissed with floral and savory notes of anise hyssop and lavender.
Author: Inspired by Kitchen Cultures
Ingredients
- 8 small to medium carrots
- 1 tbsp butter
- ¼ cup white wine
- ¼ cup chicken bone broth
- Salt to taste
- Black pepper to taste
- 3 anise hyssop leaves, chopped
- 1 tsp culinary lavender buds
- 1 ½ tbsp organic cane sugar
Directions
- Melt butter in a large pan
- Add the carrots, salt, and pepper
- Add the liquids, increasing the heat to medium-high and bring to a simmer
- Add the chopped anise hyssop leaves and lavender buds
- Cover the pan loosely and simmer until the carrots are just tender (took about 10 minutes for these carrots)
- Uncover the pan and add the sugar, stirring well
- Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 minutes or so