Cider Reduction and Chimichurri Roasted Carrots

In a recent post, I have created a Spanish-Mexican fusion menu, inspired by a meal at a contemporary Spanish restaurant; my menu’s main course consists of lamb chops with two fusion sauces, shared in detail in my previous post. One of the original restaurant sides (also served as appetizer, or tapa) was Zanahorias a la Sidra, heirloom roasted carrots, with apple cider reduction and using the carrot tops in a chimichurri sauce; I followed the recipe closely for my menu, but offering options for larger carrots and, if carrot tops are not available, just staying with parsley, for a classic chimichurri.

Cider Reduction and Chimichurri Roasted Carrots –

Zanahorias con reducción de sidra y chimichurri

Printable recipe: Cider Reduction and Chimichurri Roasted Carrots

Ingredients

1 bunch carrots (preferably with tops, see below); washed
2 tbsp olive oil
Salt and pepper, to taste
2 cans (approx. 4 cups) sparkling apple cider
2 cloves garlic; peeled and finely chopped
Hot pepper flakes; optional
A few micro greens or parsley leaves; washed
For Chimichurri:
½ cup parsley (or tops from carrots); washed, stems removed, and finely chopped
1 tbsp fresh oregano leaves; washed and finely chopped OR ½ tbsp dry oregano; crumbled
2 tbsp red wine vinegar
1 tsp salt, or to taste
½ tsp freshly ground black pepper, or to taste

Prepare chimichurri: Place oregano, red wine vinegar, olive oil, black pepper, salt and chopped parsley (or carrot tops) in a bowl (photo below, left). Mix thoroughly (photo below, right):

Allow to rest, in the fridge if for more than two hours to overnight. Bring to room temperature before serving.

Prepare cider reduction: About one hour before serving, pour sparkling apple cider in a saucepan over high heat (photo below, left). Bring to a boil, then lower heat to medium to avoid overboiling (photo below, right):

Continue cooking at a simmer, over medium heat (photo below, left), stirring only occasionally; when the cider becomes darker (about 45 minutes), tilt the pan and run the back of a spoon at the bottom every five minutes, until a streak remains (photo below, right):

About one hour and four cups of sparkling apple cider are needed to make a single quarter of a cup of precious golden reduction.

While the reduction cooks, if the carrots are heirloom and small, just keep as they are, whole and without peeling. If carrots are larger, remove ends, peel, then quarter lengthwise. Toss the carrots with the olive oil, and salt and pepper, to taste; place on a baking sheet lined with parchment paper (photo below, left). Preheat oven to 425 ºF, and roast carrots for 20 to 30 minutes, flipping carrots once or twice, to cook evenly (photo below, right):

To plate: Spread some cider reduction on a serving plate, then arrange the roasted carrots on top. Drizzle the rest of the reduction on the carrots, add chimichurri on top, and finish with sprinkles of chopped garlic, hot pepper flakes (if using) and a few fresh green leaves, as a garnish:

Bring immediately to the table, where people may help themselves to some roasted carrots, as a side, or as a light appetizer (tapa).

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