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I know you're thinking, "Tea? With Carrots?" Just go with me here. Yes, the chamomile tea infused in butter is sweet and floral, and if you close your eyes and inhale deeply you may catch some mild dessert vibes, but these veggies actually hold their own quite nicely (thank you very much) with a big, savory steak.
2 pounds carrots, preferably thin and multicolored if possible (we call this farmer’s market fancy)
1 stick unsalted butter
2 chamomile tea bags
1 tablespoon maple syrup
½ teaspoon kosher salt, plus more for seasoning
+ zest of 1 small orange (2 teaspoons)
Slice, then spice. Very nice.
Save time, earn compliments.
Peel, toss, roast, enjoy.
No drive-thru breakfast can compete with this masterpiece.
