Roasted Root Vegetables, caramelized goodness paired with Belle Epoque Rose

Perrier Jouët Roasted Thanksgiving Turkey Holiday Food Recipe paired with Perrier Jouët Belle Epoque Rose champagne



  • 1 ½ pounds multi colored baby carrots, scrubbed (cut in half if large)
  • 2 tablespoons olive oil
  • 1 teaspoon fennel seed, lightly crushed
  • ½ teaspoon kosher salt Freshly ground black pepper
  • ½ cup unsalted butter
  • ½ cup toasted hazelnuts, coarsely crushed
  • 3 tablespoon sherry vinegar
  • ½ cup micro cilantro
Perrier-Jouët Belle Epoque Rosé


Step 1: 

  • Preheat oven to 425°F.
  • In a bowl toss together carrots, olive oil, fennel seed, salt and pepper and combine until coated.
  • Lay out on a sheet try and roast until carrots are tender and caramelized, about 20 minutes.

Step 2: 

  • Meanwhile, Melt the butter in a medium saucepan over medium heat, cook butter, stirring often until butter browns and has a nutty fragrance.
  • Remove from heat and swirl in the hazelnuts and sherry vinegar.

Step 3: 

  • Arrange carrots on platter and spoon hazelnut sauce over top.
  • Garnish with Micro Cilantro.

PAir with belle epoque rose 

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