Here’s an au­tum­nal twist on one of my favourite spring­time ap­pe­tiz­ers, as­para­gus wrapped in prosci­utto. This it­er­a­tion is just as easy to pre­pare and, since the car­rots take longer to roast than as­para­gus, the ham be­comes pleas­ingly crisp. The recipe is pretty flex­i­ble, so make it your own by us­ing prosci­utto if you can’t find ser­rano or be ex­trav­a­gant and choose nutty-tasting Iberico ham. For a strik­ing look, use multi-coloured or pur­ple car­rots. Gar­nish with what­ever fresh gar­den herbs you might have on hand. This recipe is eas­ily dou­bled, but if you’re roast­ing two bak­ing sheets at once, be sure to swap the trays half­way through cook­ing.

2 bunches car­rots with their tops, prefer­ably slen­der ones

1 tbsp (15 mL) olive oil

Gen­er­ous pinches of salt

Grind­ing of black pep­per

Pinch chili flakes

12 slices ser­rano ham or prosci­utto

1 Pre­heat oven to 400°F (200°C).

2 Trim car­rot tops, leav­ing a lit­tle bit of the top on each, ap­prox­i­mately 2 inches (5 cm). Scrub and trim away any dirt. Place car­rots on a large bak­ing sheet. Driz­zle with oil. Toss and mas­sage oil onto car­rots to evenly coat. Sprin­kle with salt, pep­per and chili flakes. For reg­u­lar-size car­rots, wrap 1 in 1 slice of ham. For smaller car­rots, you may only need half a slice for each.

3 Roast in cen­tre of pre­heated oven for 25 to 40 min­utes un­til car­rots are ten­der-crisp. Bak­ing times will vary de­pend­ing on the thick­ness of the car­rots.

Makes ap­prox­i­mately 12 car­rot ap­pe­tiz­ers

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