radio carrots
I had the delightful experience of making these carrots on the radio with two very nice ladies and there’s a good chance (really more like even money) that if you click here you can listen to it.
Cooking on the radio or off, the preparation here is dead simple and the result is very ooh look, so pretty, and it will make all kinds of eaters happy at your table, yourself among them. If you are making lists and checking them twice for the big meal next week, you may want to consider them.
I’m trying to do a deep dive into the impact and origin of this hoiiday this year. If you’d like to swim in the same waters, I’ll be posting excerpts of what I’m reading on my instagram page. Right now these words are really resonating for me.
In the meantime, Carrots!
Thanksgiving Carrots
If you can find greens-on carrots, those are ideal for this. If you can find a mix of colors, all the better. Olive oil or any other cooking fat that’s familiar to you can stand in for the ghee and coconut oil, and if sumac is hard to find, smoked paprika makes a different but equally delicious substitute. Similarly, you can swap the parsley (pretty much universally tolerated) for cilantro (sometimes detested), if your guest list leans that way.
· 2 pounds greens-on carrots
· 1 tablespoon coconut oil
· 1 tablespoon ghee
· 1 teaspoon cumin seed
· 1 teaspoon fennel seed
· ½ teaspoon kosher salt
· fresh black pepper
· ½ teaspoon kosher salt
· 2 tablespoons freshly squeezed lime juice
· ½ cup plain whole milk yogurt
· ½ cup chopped parsley, packed
· 2 teaspoons ground sumac
Instructions
Preheat the oven to 425 degrees Fahrenheit with a rack in the center position. Prepare a rimmed baking sheet that will hold the carrots in a single layer without crowding.
Trim the greens from the carrots, leaving roughly ½-inch of stem attached. Rinse and scrub the carrots well, and pat them dry with a clean towel. If you have any carrots more than an inch in diameter, halve them lengthwise. Place the carrots on the baking sheet.
Warm the ghee and coconut oil in a small pan and add the whole spices. Swirl the pan and dump the contents over the carrots, jumbling them to coat them as evenly as possible. Shimmy them back into an evenly-spaced single layer.
Roast the carrots until they are caramelized and just fork tender, about 20 minutes, making sure to flip or toss them halfway through to ensure even cooking.
While the carrots are roasting, whisk together the yogurt, lime juice and salt. If you are feeling fancy, you can grate a little of the lime zest into the mixture as well.
Arrange the carrots on a platter and pour any of the spice oil that remains in the pan over top. Spread the parsley in a thick stripe up the middle of the row of carrots. Drizzle the yogurt all over, and then sprinkle the sumac on top.
Serve warm or at room temperature.