Chicago chef John Shields' vegetable dish is sweet, bitter, tangy and completely beautiful--perfect for serving with a special-occasion roast.




  • Heat a 12-inch well-seasoned cast-iron skillet over medium-high heat. Add carrots and garlic to the dry skillet. Cook 5 minutes or until carrots and garlic slightly blacken, stirring occasionally. Add butter and distribute around the skillet until butter is completely melted and bubbling. Add 2 sprigs of the lemon thyme to the skillet; continue to cook 10 minutes or until carrots are tender but not falling apart, turning occasionally. Remove carrots to a serving platter.

  • Strain the browned butter into a glass measuring cup; discard solids. Add olive oil to the browned butter. Place cider vinegar in a small bowl. Whisk in browned butter mixture until emulsified. Add shallot, salt and pepper; set aside.

  • Add mixed chicories to the skillet over medium-high heat; cook for 2 minutes or until lightly charred and wilted, turning frequently. Transfer to a cutting board and coarsely chop. Top carrots with chicories. Drizzle with browned butter vinaigrette and maple syrup. Garnish with remaining thyme.

Nutrition Facts

279 calories; 20 g total fat; 41 mg cholesterol; 339 mg sodium. 24 g carbohydrates; 3 g protein;