Roasted Carrots with Chamoy and Almonds
If you don’t know Chef Yotam Ottolenghi, consider this fair warning. Regardless of the recipe you choose from any one of his cookbooks, you are in for an intense flavor experience that puts vegetables and plant-forward recipes in the center of the plate. The following recipe is an adaptation from his recent Flavor cookbook. He transforms the humble and affordable carrot into a tantalizing pop of sweet and tart thanks to an apricot and sumac chamoy, a sauce inspired from Mexican cuisine.
Ingredients
- 2 lbs carrots (washed well)
- 3 tbsp extra virgin olive oil
- 5 tsp maple syrup
- salt
- pepper
Chamoy
- 6 oz dried apricots (we used organic sulfur dioxide free)
- 2 tsp maple syrup
- 2 tsp sumac
- 3 tbsp lime juice
- ½ to 1 tsp crushed chile pepper flakes
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- ¼ tsp salt
Apricot Herb Finish
- ⅓ cup mint leaves minced
- ¼ cup dill minced
- 6 dried apricots (organic sulfur dioxide-free), thinly sliced, scissors work well
- ⅓ cup roasted, salted almonds (roughly chopped)
- 3 tsp extra-virgin olive oil
- 2 tsp lime juice
Instructions
- Preheat oven to 500 degrees. Line baking sheet with parchment paper.
- Scrub carrots well, remove tops and cut on an angle into 2-3 inch stubs.
- Stir together olive oil, maple syrup in bowl and toss with carrots. Season with salt and pepper. Spread on pan and roast in hot oven for about 15-18 minutes until caramelized but still a bit firm (watch carefully as ovens vary).
- Meanwhile, place chamoy ingredients in a food processor. Puree until a slightly lumpy paste forms.
- When carrots are cooked, place in a serving bowl and toss with chamoy.
- Stir together mint, dill, sliced apricots, chopped almonds, olive oil, and lime juice. Stir into carrots. Season with salt and pepper.
Notes
Recipe adapted by Kimberly Lord Stewart from Flavor cookbook (one of New York Times best cookbooks of the year, 2020).
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