Roasted Carrots with Leeks, Garlic and Lemongrass
Lemongrass has a subtle flavor that complements many vegetables, especially sweet roasty roots. Its citrusy and slightly gingery (but without the heat) flavor pairs nicely with parsnips, beets, rutabaga and carrots. Ginger glazed roast carrots are a holiday table staple in a lot of homes, but by swapping in minced garlic and lemongrass plus crispy leek slices, you get a dish that hits more than one sweet note.
Roasted Carrots with Leeks, Garlic and Lemongrass
1 lb carrots, cut in half lengthwise
4 oz leeks, cleaned and sliced thinly (darker green parts are fine here)
1 Tbsp olive, pumpkin seed, sunflower or sesame oil
1 Tbsp honey (optional, if your carrots aren’t as sweet as you’d like)
1 ½ Tbsp minced garlic cloves (from about 2 very large or 3 medium cloves)
1 Tbsp minced lemongrass (from the peeled bases of 3-4 fat stalks)
BIg pinch salt
Preheat oven to 400. Combine all ingredients in a mixing bowl and toss to fully incorporate, then place on a lined baking sheet and roast for 15 minutes. Stir and roast for another 10. Honey will foam and many of the leeks and the pointy ends of the carrots will become crispy. Serve with chopped cilantro or parsley and an optional sprinkle of toasted sesame or sunflower seeds or chopped toasted nuts.
You could swap in any of the above mentioned roots for carrots here, though beets may take a little longer to roast. And lemongrass isn’t just for veggies, the fleshy lower stalk once peeled and minced is fantastic in marinades for chicken, pork, beef or tofu, in compound butter for dipping lobster and drizzling on fish and crab, in mignonette for oysters, or creamed into pound cake or shortbread batter. Don’t toss the grassy tops, they can be dried and used to infuse tea, ice cream or creme brulee base, stock, chowder or soups.