"Burnt" Carrots

Try using multicolored carrots to add even more pizzazz to this carrot dish inspired by Dicken Crane, co-owner of Holiday Brook Farm. A little freshly grated orange zest in the spice mixture, if desired, can add to the sweetness of the carrots.

Crane’s original recipe steamed the carrots with a little water instead of roasting them, but it was also notable for his accompanying color commentary. While the carrots are steaming, he says, “walk away and find something to do. Not too far away. Smell them when they’re burning in the bottom of the pan.” (Our alternative is less likely to set off a smoke detector.)

Ingredients

2 pounds whole carrots, peeled and trimmed

4 tablespoons (½ stick) unsalted butter, melted

1 teaspoon ground coriander

1 teaspoon kosher salt

Recipe

1. Preheat the oven to 425°F. Set an oven rack in the center of the oven and line a rimmed half sheet pan with foil to facilitate cleanup.

2. Quarter the carrots lengthwise into long sticks, no thicker than your index finger. If some of the carrots are especially thick, cut into eighths instead. Lay the carrot sticks on the prepared pan. Drizzle with the melted butter and, using tongs, toss gently to coat. Spread on the baking sheet in a single layer.

3. Combine the coriander and salt in a small dish until evenly mixed. Using your fingers, take pinches of the mixture, and from at least 10 inches above the carrots, sprinkle evenly over the sticks. Sprinkling from this height will allow for more even distribution.

4. Roast in the oven for 35 to 45 minutes. The surfaces of the carrots will become darkened and caramelized and the centers will be tender. Remove from the oven and let the carrot sticks rest on the pan for 5 to 10 minutes.

5. Using tongs, shift the carrots around on the pan to mix in the remaining melted butter before serving.

– Holiday Brook Farm

Holiday Brook is a sustainably managed fourth- generation diversified farm on land that originated as Flintstone Farm, 3,000- plus acres amassed by Fred Crane Sr., Crane’s great- grandfather and part of the prominent New England family that owned the paper mill company Crane & Company. The farm is currently owned by Dicken and his wife, Ruth.