Roasted Rainbow Carrots with creamy feta, pomegranate seeds and carrot-top pesto
A Rainbow of Carrots With a Surprising Pop
Chart House Prime | Based in Houston
Rich Penny
A celebration of spring, the Roasted Rainbow Carrots at Chart House Prime from Landry’s deliver a singular showcase of both flavor and presentation. The side dish, developed by Rich Penny, VP culinary, sees an array of baby rainbow carrots roasted and served standing upright in a base of creamy feta cheese, pomegranate seeds and a carrot-top pesto. Penny attributes much of the success of the dish to the time and care required to place each carrot on the plate in a vertical position. “It ensures that everything is absolutely perfect upon service,” he says.
The sweetness of the in-season roasted carrots pairs well with the salty feta, and the pomegranate seeds—an unexpected touch—bring a pop of fruit to each bite, says Penny. “Because it’s a spring dish, I didn’t plan on using pomegranates. But once I worked with them, I felt they added the sweetness this particular dish needed.” The final element of success, he notes, is the carrot top pesto. “It really brought this all together, giving it a nice nutty flavor.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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