Roasted Anchovies with Carrot

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the anchovies crisp up beautifully while the carrots caramelize.

2. 2

   Pat the cleaned anchovies dry with paper towels and arrange them on one half of the prepared baking sheet.

   Tip: Moisture is the enemy of crispiness, so don't skip the drying step.

3. 3

   In a small bowl, combine 3 tablespoons of olive oil with the minced garlic, salt, pepper, and red pepper flakes. Brush this mixture generously over the anchovies.

   Tip: Reserve about 2 tablespoons of oil for the carrots to prevent them from drying out.

4. 4

   On the other half of the baking sheet, toss the carrot batons with the remaining 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them in a single layer.

   Tip: Keeping the carrots and anchovies on separate halves allows for better control of cooking times.

5. 5

   Roast both vegetables in the preheated oven for 20-25 minutes. The anchovies should be golden and crispy, while the carrots should be tender with caramelized edges.

   Tip: Check the anchovies at the 15-minute mark; they may cook faster than the carrots.

6. 6

   Remove the baking sheet from the oven and immediately drizzle the roasted ingredients with fresh lemon juice and balsamic vinegar.

   Tip: Adding acid while the dish is hot helps the flavors penetrate better.

7. 7

   Transfer to a serving platter and garnish generously with chopped fresh parsley and an extra sprinkle of sea salt if desired.

   Tip: The bright green parsley adds both color and a fresh herbaceous note that balances the richness of the fish.

8. 8

   Serve immediately while the anchovies are still crispy and the carrots are warm.

   Tip: This dish is best enjoyed fresh from the oven for optimal texture and flavor.