Serves 6 to 8
Celebrating her new Manhattan gallery space, art enthusiast Blair Voltz Clarke hosts a fashionable wintertime lunch.
Wash the carrots thoroughly and cut lengthwise in half. Place on a roasting pan lined with wax paper. Drizzle with olive oil and add sea salt and pepper. Sprinkle with rosemary and thyme. Depending on the oven heat, cook on 325ºf for 15 to 20 minutes until the carrots are tender and their tips are crispy. After removing from the oven, drizzle with a little more olive oil and add sea salt to taste.
1 pound carrots ¼ cup olive oil sea salt, to taste fresh cracked pepper, to taste ¼ cup fresh rosemary, chopped ¼ cup fresh thyme leaves, chopped
108 Brown embellished the supper scene with bundles of seedpods and berry stems.
DINNERWARE Maison from $9.95, crateandbarrel.com DISHES painted, found in Jalisco, Mexico VASES vintage, robertaltmanllc.com