HONEY-ROASTED WHOLE CARROTS

HONEY-ROASTED WHOLE CARROTS

HONEY-ROASTED WHOLE CARROTS

HONEY-ROASTED WHOLE CARROTS

HONEY-ROASTED WHOLE CARROTS

What I love about this recipe is that it usesthe entire carrot, including the tops, and italso uses my favourite part of the cilantro,the white roots. They’re pungent and slightlypeppery, which is a perfect complementto the carrot top chimichurri.
Prep Time 2 mins
Cook Time 40 mins
Course WHOLE CARROTS
Servings 4

Equipment

  • 1 STRIMMIG Plate

Ingredients
  

SCRAPS

  • Whole carrots with greens
  • Cilantro with white roots

CHIMICHURRI

  • 2 bunches carrots, with green tops
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 tbsp (15 ml) red wine vinegar
  • ½ bunch cilantro, white roots attached
  • ¼ cup (60 ml) olive oil

ROASTED WHOLE CARROTS

  • 1 cup (118 g) chopped walnuts
  • 2 carrots, tops and greens removed
  • 2 tbsp tbsp (30 ml) grapeseed oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup (250 ml) yogurt
  • ¼ cup (60 ml) sriracha
  • ¼ cup (60 ml) honey

Instructions
 

CHIMICHURRI

  • Rinse the carrots well, then removethe tops and set the carrots aside.
  • In a food processor, pulse the garlic,shallot, red wine vinegar, cilantro,carrot tops, and olive oil until finelychopped (see notes)
  • Allow the chimichurri to sit refrigeratedfor at least 2 hours so the greens softenand flavour the olive oil.

ROASTED WHOLE CARROTS

  • Preheat the oven to 400°F (205°C).
  • Toast the walnuts in the oven for4 to 6 minutes. Set aside.
  • In a mixing bowl, coat the carrots withthe grapeseed oil, salt, and black pepp
  • Season the yogurt with salt if it’s too thin.Strain it with a fine-mesh strainer, reservingthe whey. Add the whey to the chimichurrifor mild acidity.
  • Combine the sriracha and honey, andpour half the mixture over the carrots,coating them evenly. Arrange the carrotsin an ovenproof pan. Bake uncoveredfor 20 to 30 minutes (depending onthickness), until tender and browned.
  • Remove the carrots from the ovenand drizzle with the remaining srirachaand honey
  • To finish, spread the yogurt on a plateand arrange the carrots on top. Spoon thechimichurri over the carrots and sprinklewith the toasted walnuts.

Notes

Young carrots are so fine and tender that I don’t peel them. Instead, I prefer to scrub them with a brand new scouring pad. You’ll remove less of the carrot than with peeling, and there won’t be lines left on the carrot.
If you prefer a more traditional, looser chimichurri, chop the carrot tops and cilantro by hand. Or you can blitz them in a food processor for a thicker consistency.
Keyword HONEY-ROASTED WHOLE CARROTS
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