Heirloom Carrots Recipe

Roast the heirloom carrots

Preheat oven to 425°F (220°C). On a large baking sheet, toss the peeled and trimmed heirloom carrots with 2 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 2 cloves minced garlic. Spread in a single layer.

Roast the carrots for 25-30 minutes, turning once halfway, until they are tender and caramelized at the edges.

Warm the GF romesco

In a small saucepan over low heat, gently warm the gluten-free romesco sauce until smooth and pourable. Keep warm.

Sear Wagyu beef

Season Wagyu beef medallions with a pinch of salt and pepper. Heat a heavy skillet over high heat with a drizzle of olive oil. Sear for 1.5-2 minutes per side for rare to medium-rare, depending on thickness. Remove and rest for 5 minutes.

Finishing touches

Crumble feta cheese over the carrots after they come out of the oven. Roughly chop cilantro leaves and set aside for garnish.

To serve, spoon warm romesco over or alongside the roasted carrots, arrange Wagyu beef medallions on the plate, crumble feta over the carrots, and scatter chopped coriander. Finish with a squeeze of lemon juice over the dish.