recipe by Sebastian White, The Evolved Network NFP
dukkah, yogurt sauce, carrot top pesto, pepitas, chive blossoms
Roasted carrots with The Evolved Network
recipe by Chef Sebastian White
rainbow carrots w/ tops
favorite hot sauce
pine nuts or nut of choice (pistachios, pecan, walnut)
Preheat oven to 425 F.
Wash carrots under cold water and pat dry.
Remove carrot tops and place aside.
Place carrots on foil or parchment lined sheet pan.
Drizzle olive oil on carrots and season to taste with garlic powder, salt, and Dukkah (toast coriander seed, cumin seed, sesame seed, and peppercorns add to a spice blender or regular blender and blend).
Using your hands massage spices onto carrots.
Place sheet pan into oven for 20-25 minutes.
Add pepitas to a small frying pan with a dash of olive oil and salt.
Toast for 1 minute.
Watch pepitas so they do not burn. Remove and place aside on a plate.
SPICY YOGURT SAUCE
Place Greek yogurt into a bowl.
Add zest and juice of ½ lemon to Greek yogurt as well as 2-4 dashes of your favorite hot sauce.
Add ground coriander and ground cumin, salt, and pepper to taste. (Be sure to taste as you season.)
CARROT TOP PESTO
Place carrot tops, basil, 2 garlic cloves, pine nuts, parmesan, juice and zest of ½ a lemon, olive oil, and salt and pepper to taste.
Pulse well. You want a chunky texture.
Lay your carrots out on a large plate or platter. Drizzle yogurt sauce over carrots, followed by the carrot pesto.
Sprinkle pepitas and chive blossom petals over to finalize.