Honey-Roasted Whole Carrots
“What I love about this recipe is that it uses the entire carrot, including the tops, and it also uses my favourite part of the cilantro, the white roots. They’re pungent and slightly peppery, which is a perfect complement
to the carrot top chimichurri.” —Craig Wong, Ontario
|Servings||Prep Time||Cook Time|
- 2 bunches carrots with green tops
- 1 clove garlic minced
- 1 shallot minced
- 1 tbsp red wine vinegar
- 1/2 bunch cilantro white roots attached
- 1/4 cup olive oil
- Roasted Whole Carrots
- 1 cup chopped walnuts
- 2 carrots tops and greens removed
- 2 tbsp grapeseed oil
- salt to taste
- black pepper to taste
- 1 cup yogurt
- 1/4 cup sriracha
- 1/4 cup honey
- Rinse the carrots well, then remove the tops and set the carrots aside.
- In a food processor, pulse the garlic, shallot, red wine vinegar, cilantro, carrot tops, and olive oil until finely chopped (see notes).
- Allow the chimichurri to sit refrigerated for at least 2 hours so the greens soften and flavour the olive oil.
- Preheat the oven to 400°F (205°C).
- Toast the walnuts in the oven for 4 to 6 minutes. Set aside.
- In a mixing bowl, coat the carrots with the grapeseed oil, salt, and black pepper.
- Season the yogurt with salt if it’s too thin. Strain it with a fine-mesh strainer, reserving the whey. Add the whey to the chimichurri for mild acidity.
- Combine the sriracha and honey, and pour half the mixture over the carrots, coating them evenly. Arrange the carrots in an ovenproof pan. Bake uncovered for 20 to 30 minutes (depending on thickness), until tender and browned.
- Remove the carrots from the oven and drizzle with the remaining sriracha and honey.
- To finish, spread the yogurt on a plate and arrange the carrots on top. Spoon the chimichurri over the carrots and sprinkle with the toasted walnuts.
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.