Brown Butter Carrots with Brioche Breadcrumbs

1. Preheat oven to 300°. On a baking sheet, spread brioche cubes in a single layer. Bake until dry and brittle, 10 to 15 minutes, stirring every 5 minutes. Remove from oven and let cool; increase oven temperature to 425°.

2. Meanwhile, in a large skillet over medium-low, melt butter. Cook, stirring occasionally, until butter turns golden brown and smells nutty, 5 to 7 minutes.

3. Place the cooled bread cubes in a food processor; pulse to coarse crumbs. Transfer crumbs to a medium bowl; add 1/4 cup brown butter and 2 tablespoons honey. Mix well.

4. Place carrots in a roasting pan; toss with 1 tablespoon olive oil, the salt and pepper. Roast 20 minutes or until almost tender (not quite fully cooked), tossing once. Let cool.

5. In an extra-large skillet, heat 1 tablespoon olive oil over medium-high. Add half of the roasted carrots. Do not move or shake the pan. Let carrots caramelize, about 2 minutes. Transfer to a plate; repeat with remaining carrots, adding olive oil, if needed.

6. To the now-empty skillet, add 4 tablespoons honey, 1 tablespoon brown butter and the champagne vinegar. Cook over medium until thickened to a glaze, about 2 minutes. Return carrots to skillet. Cook 1 minute, turning to coat. Top glazed carrots with buttered breadcrumbs and parsley.

*Ingredient Tip: Peeled full-size carrots work fine too. Halve or quarter them lengthwise, then cut them in half crosswise, to yield pieces that are about 3/4 inch thick and 5 inches long.

To Make Ahead: Prepare dried breadcrumbs as directed in Steps 1 and 3, but don't butter them. (Store in an airtight container at room temperature.) Roast carrots as directed in Step 4. (Store in an airtight container in refrigerator.) On serving day, brown the butter and finish preparing breadcrumbs (Steps 2 and 3); finish making the carrots (Steps 5 and 6).

Nutrition Facts (Per Serving): 376 cal, 23 g fat, 61 mg chol, 296 mg sodium, 42 g carbo, 6 g fiber, 28 g sugars, 3 g pro.