Terras Roasted Carrots

Zanahorias Rostizadas with coriander aioli and pistachio dukkah 

This is a re-creation of an unexpectedly delicious appetizer from Terras Urban Kitchen in Brownsville, Texas. Smoky carrots with a floral-citrus sauce and crunchy spiced topping. I don’t know if anyone at that ladies night remembers their entrée well, but we ALL remember these carrots!!

Naptime tip: Make it all in advance! Reheat the carrots when ready to serve, and chop the cilantro last minute.

Serves 10-12 as an appetizer, 6-8 as a main. 

Ingredients-

3-4 lbs. whole carrots

2 Tbs. Olive oil

Salt

For the aioli-

1/2 cup kewpie Mayo (or regular Mayo with 1/4 tsp. Accent seasoning

Zest of 2 limes

2-3 Tbs. lime juice

2 1/2 tsp. ground coriander

1/4 tsp. Onion powder

1/4 tsp. Garlic powder

1/4 tsp. Salt

For the dukkah-

1/4 cup dry roasted pistachios, chopped

1 tsp. Sesame seeds

A dash more coriander and salt

2 Tbs. Chopped fresh cilantro

Method-

Heat the oven to 400°F. Peel all the carrots, spliting the biggest ones in half the long way. Toss the carrots in the olive oil, lay them straight on 2 sheet pans and season with salt. 

Roast in the oven for 30 minutes, or until carrots are tender. 

While carrots are roasting, make the aioli. Stir together the mayo, lime zest, juice and spices. Taste and add more juice or salt as needed. Cover and refrigerate until ready to serve. 

Next stir together the nuts and seeds for the dukkah, adding a little more coriander and salt. Set aside.

Once carrots are soft, but not limp, broil one pan at a time for 2-5 minutes until carrots are moderately charred.

To serve, lay all the carrots straight on a serving platter and drizzle with the aioli. Sprinkle on the dukkah topping and garnish with the chopped cilantro. Enjoy!