Roasted Baby Carrots In Fig Honey Syrup
This delicious dish comes to us from The Humble Table's chef Kirstie Harris.
Read more on The Humble Table.
"Carrots, avocado, and sprouts may sound too standard to deserve your attention, but I assure you, this salad satisfies. It’s really the dukkah that does the trick—bright, spicy, salty, and a little sweet—it gives this salad a complex, savory depth." -- Michelle McKenzie
Ingredients
SERVINGS: 4-6 Serving(s)
- 3 pounds small carrots
- 2 whole chile de arbol
- fine sea salt
- 2 teaspoons honey
- olive oil
- 1/2 lemon, halved
- 3 large avocados, ripe but firm
- 1/4 cup sunflower dukkah or toasted sunflower seeds
- 3-4 ounces sunflower sprouts, halved crosswise if long
- 1 cup loosely packed cilantro, whole leaves and tender stems and/or flowers
- 1 serrano chile, very thinly sliced, optional
- flaky sea salt
- chile vinegar, optional
- plain creme fraiche, full-fat Greek yogurt, or labneh, store-bought or homemade, for serving
Preparation
1. Preheat oven to 425F. Line 2 baking sheets with parchment. Divide carrots between the pans. Toss each batch with 1 torn chile de arbol, a pinch of fine sea salt, 1 teaspoon honey, and enough olive oil to coat every carrot. Toss everything right on the pan, using your hands to distribute the wet ingredients evenly. Spread carrots in an even layer, making sure there is space for water to evaporate quickly (1/2 inch or so in between each one).
2. Roast about 25 minutes, turning once or twice, or until sticky and caramelized. Season each batch with squeeze of lemon. Cool slightly.
3. Cut avocados in half lengthwise and remove pits. Slice in half lengthwise once more, peel each quarter, keeping quarters intact, if possible. Season avocado with squeeze of lemon and 2 pinches fine sea salt.
4. On serving platter or divided among 4 to 6 plates, layer components in loose layers: avocado, carrot, pinch of dukkah, sunflower sprouts, cilantro leaves, a few slices of serrano chile (if using), and a scattering of flaky sea salt; repeat the layering once more. Dot chile vinegar (if using) or more lemon juice over the top, drizzle lightly with olive oil, and sprinkle with flaky sea salt. Serve straight away with a bowl of crème fraîche, yogurt or labneh alongside, if you’d like.
About this recipe
From The Modern Larder: from anchovies to yuzu, a guide to artful and attainable home cooking by Michelle McKenzie. Photography by Rick Poon.
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