Roasted Carrots
Buttermilk, Vadouvan + Granola

Baby Carrots
• 1 cup canola oil
• 16 baby carrots (mixed color preferably)
• 8 garlic cloves, crushed but still whole
• 4 sprigs thyme
• 2 tablespoons butter
• Salt to taste

1. Top and tail carrots. Clean with water. Do not peel.
2. Preheat oven to 250 degrees. Melt rendered duck fat in a large pan. Add carrots. Place in oven and roast for two hours.
3. Baste and rotate every 15 minutes.
4. Drain off 1 cup duck fat, put on stove, baste until evenly browned. Add garlic, thyme, rosemary and butter
5. Baste until butter is browned with the vadouvan spice
6. Remove the carrots and drain on paper towels

Buttermilk Vinaigrette
• ¼ cup buttermilk
• 2 tablespoon white wine vinegar
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper
• 2 tablespoon extra virgin olive oil
• ¼ cup chopped fresh chives, tarragon or dill
• ½ teaspoon chopped thyme and oregano

1. Whisk together buttermilk, vinegar, salt and pepper in a bowl to combine. Slowly whisk in oil and herbs.

Black Walnut Granola

• 1 cup maple syrup
• ¼ cup honey
• 1/3 cup brown sugar, light
• ½ cup canola oil
• 3 ¼ cups rolled oats
• 1 teaspoon vanilla extract
• 1 tablespoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground clove
• 3 cups walnuts

1. Heat honey, maple syrup, brown sugar and oil until sugar completely dissolves. Add vanilla extract, salt and spices. Pour this mixture over walnuts and oats. Mix very well to evenly distribute.
2. Divide onto 4 parchment lined sheet trays and bake at 250 degrees with a low fan. Stir every 20 minutes until oats are dry and crispy.
3. Let cool completely and store in an airtight container.