ニューヨーク・タイムズのインスタグラム(nytimes) - 4月7日 06時05分

“Roasting is one of my favorite ways to cook a carrot,” @clarkbar writes in @nytfood. “The sweet juices condense in the oven’s high heat, turning honeylike and golden. The flesh slackens, the pointy bits char.” In this very pretty recipe, roasted #heirloomcarrots give heft to a bright, herbal #salad of thinly sliced fennel and arugula. When @clarkbar serves the dish as a side, the garnishes stop there. But to transform it into a light main course, she tops it with plain yogurt and either toasted walnuts or pita chips for a more satisfying crunch. “Gorgeous roasted carrots don’t need any more than that to shine,” she explains. Visit the link in our profile to get the recipe for roasted carrot salad with arugula and pomegranate, photographed here by @andrewscrivani. #?

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