Serves 2
Ingredients
6-8 large carrots
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp granulated garlic
1/4 cup freshly grated Parmigiano Reggiano
2 sage leaves
3 parsley leaves
1 sprig thyme
4 oregano leaves
fleur de sel
Preheat oven to 375˚. Bring a large pot of salted water to a boil. Meanwhile, peel carrots and cut into 1/4"-1/2" wide strips, 3-4" long.
Drop carrots in boiling water and cook for 3 minutes. Meanwhile, fill a large bowl halfway with ice water. Strain carrots and drop into ice water until cooled. Lay out on a clean cotton dish towel and dry.
Line a sheet pan with parchment paper. Toss carrots in olive oil, salt, pepper, garlic, and Parmigiano Reggiano, then lay out in a single layer on the prepared pan.
Bake for 20 minutes. Flip, and cook for 10 more minutes. Combine and chop herbs. Turn off oven, sprinkle on chopped herbs, and let the carrots sit inside the turned off oven for 10-15 minutes to continue drying out. Top with fleur de sel before serving.
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