Now that rainbow-coloured carrots are readily available at most of my favourite grocery stores, I'm adding them to our dinner plates regularly in hopes of convincing my boys that roasted carrots are a thing to love. My theory is that adding a burst of bright colour to the dinner plate makes the meal more fun, and therefore more interesting to eat. Sadly, they don't see things quite the same way, and are firm in their position as cooked carrot haters.
However, the adults in the house love them, and this season we've been enjoying them bathed in a bit of olive oil and honey before they hit the oven. Once baked until golden brown and tender, they're hit with a small dose of dukkah (an Egyptian spice blend) and served with a side of spicy aioli.
The idea for this recipe came from Tara O'Brady's brilliant new book Seven Spoons (you can read a brief review here). I didn't change much about her recipe because it's pretty perfect as is; there's both colour and crunch, and a touch of sweet paired with a generous dose of heat. The kids may not be crazy about it, but we are, and if you're looking for something simple yet sophisticated to serve at a dinner party this season, this dish has you covered.
I happen to have a copy of Seven Spoons available for giveaway thanks to Penguin Random House. To enter, just leave a comment telling me what you're cooking this week. It's that simple, just like these roasted rainbow carrots. Winner will be selected at random on Sunday May 11th. Good luck!
Roasted Rainbow Carrots with Dukkah and Spicy Aioli
For the dukkah:
- 3 tablespoons hazelnuts, skins on
- 1 tablespoon sesame seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- Kosher salt
For the carrots:
- 12 thin rainbow carrots, end trimmed and scrubbed clean
- 1 Tbsp. olive oil
- 1 Tbsp. liquid honey
- Kosher salt and pepper
For the spicy aioli:
- 1 cup mayonnaise
- 1 -2 tablespoons Sriracha
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Zest and juice of 1 lime
- Pinch of salt
1. Preheat the oven to 400°F. Make the dukkah by toasting the nuts, seeds, and spices in a small skillet set over medium heat. Toast each ingredient separately for 1-2 minutes, or until lightly golden and aromatic. Transfer to the bowl of a food processor or a mortar and pestle, cool completely, then process into an unevenly textured mix. Season well with salt and set aside.
2. On a sheet pan, toss the thin carrots with the olive oil and honey, then season with salt and pepper. If the carrots lean towards the thicker side, slice them in half lengthwise, like I did in the photo above. Roast the carrots, turning once, until browned and tender, 15-20 minutes.
3. While the carrots are roasting make the aioli by combining all of the ingredients in a small bowl and stirring well to mix.
4. Arrange the roasted carrots on a serving platter and sprinkle with as much Dukkah as you'd like. Serve with a side of spicy aioli.
Adapted from Seven Spoons by Tara O'Brady