Dish No. 91: Porchetta's Roasted Carrots

By Rebecca Marx Mon., Jul. 26 2010 at 11:28 AM

Categories: 100 Dishes to Eat Now, Marx

While Porchetta is far from a vegetarian paradise, Sara Jenkins applies the same thoughtful care to her vegetable sides as she does to the lusty hunks of pork that are her tiny shop's main attraction.

Case in point: the above carrots ($6 for a half-pint), which are roasted in olive oil until they're caramelized and creamy, and then dressed with a bit of pomegranate molasses and a shower of cilantro. The molasses gives a tart edge to the root vegetable's natural sweetness, and the cilantro lends verve without overwhelming the dish. Taken as a whole, the carrots have a deep, satisfying flavor that in most vegetarian restaurants would elevate them from side to star. Although any given vegetable side at Porchetta tends to have a short menu life span -- they're rotated frequently -- rest assured that even if the carrots aren't available, another, equally delicious form of produce will be.

Porchetta
110 East 7th Street
212-777-2151

Previously in the countdown:
Dish No. 100: Zaragoza Grocery's Flor de Calabaza Quesadilla
Dish No. 99: No. 7 Sub Shop's General Tso's Tofu Sandwich
Dish No. 98: Nigerian Goat Stew From Baku
Dish No. 97: The Captain's Daughter From Saltie
Dish No. 96: Bun Bo Hue From Thanh Da
Dish No. 95: The Beauty From Mile End
Dish No. 94: Potato, Egg, and Provolone on a Roll at Torrisi Italian Specialties
Dish No. 93: The Terrine Board at the Breslin Bar and Dining Room
Dish No. 92: Sausage and Egg Breakfast at La Bonbonniere