Glazed Carrots and Pan-Roasted Cauliflower

Restaurant-Quality Sides at Home

Two vegetable sides that actually taste like something. The carrots get the glossy French treatment with a proper glaze, while the cauliflower gets roasted in a steel pan to within an inch of its life for deep flavor. Simple, honest, and better than whatever boil-in-bag nonsense you were planning.

Prep: 15 minutesCook: 25 minutesServes 4
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Glazed Carrots

ItemQuantity
Carrots— cut to 1" obliques450g (1 lb)
Chicken Stock250g (1 cup)
Honey55g (2 tbsp)
Salt1 tsp
Fresh Thyme— chopped1 tsp
Lemon Zest— zest of 1/2 lemon0.5 count
Lemon Juice10g (2 tsp)
Unsalted Butter25g
Black Pepper— pinch1/4 tsp

Steps

  1. Combine the carrots, chicken stock, honey, and salt in a pan over medium-high heat.
  2. Bring to a simmer, then cover with a parchment cartouche (or lid) and cook for 7 to 8 minutes until the carrots are tender but firm.
  3. Remove the lid and add the thyme, lemon zest, lemon juice, and butter.
  4. Swirl the pan constantly until the liquid reduces to a glossy, satiny glaze.
  5. Finish with a pinch of black pepper.

Pan-Roasted Cauliflower

ItemQuantity
Cauliflower— halved into florets675g (1.5 lb)
Olive Oil— divided (approx 4 tbsp)53g (4 tbsp)
Salt— large pinch1 tsp
Capers— dried and fried in oil26g (3 tbsp)
Lemon Juice15g (1 tbsp)
Parmesan Cheese— grated10g (2 tbsp)
Chile Flake— pinch1/2 tsp
Black Pepper— pinch1/4 tsp

Steps

  1. Heat a large stainless steel pan over high heat.
  2. Add about 3 tablespoons of the olive oil, then add the cauliflower and a large pinch of salt. Drizzle a little more oil on top.
  3. Roast for 6 to 7 minutes, tossing occasionally, until the cauliflower is deep brown.
  4. Tent the pan loosely with foil, reduce heat to medium-low, and steam for 2 minutes.
  5. Remove from heat and toss with the lemon juice, grated parmesan, chile flake, fried capers, and black pepper. Drizzle with a little fresh olive oil to finish.
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