"This dish should come with a WARNING ⚠️ May cause dizziness, heart palpitations, loss of interest in any other carrot, thoughts of joy and happiness and BRAIN. MIGHT. EXPLODE! ⠀⠀
I borrowed this one from Chef @shaunlconnolly19 from @josephinewinebar in Charleston, SOUTH CAROLINA."
Curry Roasted Carrots with Coconut Pesto
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 12mins
Serves or Makes: 4-6
Recipe Card
For the Carrots
ingredients
- 1 pound carrots, peeled
- 1 tablespoons curry powder
- 1/2 cup grapeseed oil
- 4 ounces goats milk feta
- Salt and pepper to taste
For the Pickled Fresno
ingredients
- 3 large fresno peppers
- 1/2 cup red wine vinegar
- 1/2 tablespoons suger
- 1 bay leaf
For the Pesto
ingredients
- 1/2 serrano
- 2 garlic cloves
- 3 tablespoons honey
- 1/4 cup condensed coconut milk
- 4 sprigs cilantro
- 6 sprigs flat leaf parsley
- 1 whole lemon, juiced
- 1 cup pepitas, divided
- 1 teaspoons flakey sea salt
Method
Step 1
Set oven to 450. Slice Fresnos into thin rings and add to a bowl. Sprinkle with sugar and add vinegar and bay. Allow to pickle for at least 30 minutes or overnight
Step 2
Over medium heat, toast curry powder in a nonreactive pan until fragrant. Add oil and heat until bubbling. Then turn off the heat and let steep for 15 minutes. Strain oil through a fine mesh sieve.
Step 3
Lay carrots on a foil-lined baking sheet and massage with curry oil. Sprinkle with sea salt and pepper to taste.Roast for 10-12 minutes.
Step 4
While the carrots are roasting, prepare the pesto. Add all pesto ingredients to a food processor and blend. It should be a bit chunky, not totally pureed.
Step 5
Remove carrots from the oven and place in a bowl. Mix in pesto and plate. Finish with remaining pepitas, feta and picked Fresnos. *Note: you can leave out the cheese to make this a vegan dish.