Ash-Roasted Carrots with Super Seed Granola

This vegetarian dish mixes together the "scraps" of just about any type of vegetable you want, making it a customizable and flavorful side, be sure to top it off with granola for some added crunch.
Photo by Noah Fecks / Illustration by Victoria Skovran / Food Styling by Barrett Washburne

Courtesy Justin Cucci, executive chef/owner, El Five, Denver

Many picnics are heavy on fried or grilled meats and starchy sides, so you need a vegetable dish like this for balance. This one comes from El Five in Denver, which focuses on responsibly grown and sourced, innovatively simple, vegetable-forward menus. Using vegetable scraps for the ash is tantamount to nose-to-tail eating in the meatless world.

Buttermilk Fried Chicken

 

Ingredients for Ash-Roasted Carrots
  • 1 pound vegetable scraps (like onion, carrot peels, celery, broccoli or cauliflower stems)
  • 2 pounds medium carrots
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • Ras el Hanout Yogurt (see below)
  • Basil Vinaigrette (see below)
  • 1 tablespoon dill, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon mint, chopped
  • ½ cup pine nuts, toasted
  • ½ head fennel, thin sliced
  • 3 radishes, thin sliced
  • Granola, for garnish (see below)
Directions for Ash-Roasted Carrots

Heat oven to 500˚F. Spread vegetable scraps on baking sheet. Roast until completely black. Turn off heat, and keep tray in oven for 2 hours. Remove from oven, and set aside. (Ash can be made ahead and used multiple times.)

Heat oven to 450˚F. Toss carrots with olive oil and salt. Spread on baking sheet, and cover with ash. Roast until fork tender, about 35 minutes. Let cool, and remove from ash.

Spread ras el hanout yogurt on bottom of large serving platter. Cut carrots into bite-sized pieces. Toss carrots with basil vinaigrette, and spread atop yogurt. Top with dill, chives, mint, pine nuts, fennel and radishes. Garnish with granola. Serves 4.

Ingredients for Super Seed Granola Ingredients
  • 2 tablespoons flax seed
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon white sesame seeds, toasted
  • 2 tablespoons sunflower seeds
  • 2 tablespoons hemp hearts
  • 1 tablespoon poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon honey
  • 1 tablespoon grapeseed or other neutral oil
Directions for Super Seed Granola Ingredients

Heat oven to 325˚F. Combine all ingredients together in bowl and spread in thin layer on rimmed baking sheet. Bake for approximately 20 minutes until golden brown, stirring every 5 minutes. Remove from oven and let cool completely

Ingredients for Ras El Hanout Yogur
  • 1 cup low-fat plain Greek yogurt
  • 2 teaspoons ras el hanout spice blend
  • 1 tablespoon honey
  • Juice of 1 lemon
Directions for Ras el Hanout Yogurt

Combine all ingredients. Let sit 1 hour to allow flavors to blend together.

Ingredients for Basil Vinaigrette
  • ½ cup basil, chopped
  • ½ cup mint, chopped
  • 1 ounce Sherry vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 garlic clove
  • 1 teaspoon agave syrup
  • 2 ounces extra-virgin olive oil
  • 2 ounces grapeseed oil
Directions for Basil Vinaigrette

Place all ingredients except oils in blender. Purée until smooth. While blender runs, slowly drizzle oils to emulsify mixture.

Pair It

Ouled Thaleb 2016 Moroccan White Blend (Zenata). “Made from Faranah and Clairette, this floral and aromatic Moroccan white has notes of grapefruit, orange blossom, passion fruit, elderflower and spearmint with a refreshing finish,” says Kelley Pottle Graham, sommelier at El Five. “It has good weight with citrus notes and spice that pair well with the roasted carrots.”

Published on April 21, 2018
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net



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