Roasted Rainbow Carrots with Creamy Herb Dressing & Pecans

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Serves 8

  • 2 bunch heirloom rainbow carrots
  • 1/4 cup brown sugar
  • 1 cup toasted chopped pecans
  • Chervil and dill for garnish

Creamy Herb Dressing

  • 1 quart Dukes mayonnaise
  • 2 cups crème fraiche
  • 2 cups buttermilk
  • 1/2 cup apple cider vinegar
  • 2 cloves garlic (minced to paste)
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped chive
  • 1/4 cup chopped chervil
  • 1/4 cup chopped tarragon
  • Salt to taste

Berbere Spice

  • 1 1/2 cups Coriander Seed
  • 1/2 cup Fennel Seed
  • 1/2 cup Black pepper
  • 1/4 cup Allspice
  • 1/4 cup Cardamom
  • 1/4 cup Mustard Seed
  • 1/8 cup Clove
  • 10 Arbol Chile
  • 1/2 cup Smoked Paprika
  • 1/8 cup Nutmeg
  • 1/8 cup ground ginger
  • 1/8 cup ground cinnamon
  • 1/4 cup fenugreek

To prepare Dressing:

Stir mayonnaise, crème fraiche and buttermilk until well combined.  Add remaining ingredients and stir to incorporate. Season with salt to taste.

To prepare the pecans:

Preheat oven to 350F.  Toss the pecans in 1 teaspoon vegetable oil and salt to taste.  Lay the pecans out evenly on a baking sheet and toast in the oven for 7 minutes.

To prepare the Berbere:

Toast the first 8 ingredients.  Spin all ingredients in a spice grinder until a fine powder is achieved.  Strain through a fine mesh sieve to separate any large pieces.

To prepare the Carrots:

Preheat oven to 450F.  Scrub the carrots and with a paring knife, scrape and clean the stems. Wash the carrots clean and pat dry. Cut in half length wise and place in a large mixing bowl.  Drizzle 1 tablespoon of vegetable oil on carrots. Combine 1 cup of the Berbere seasoning with the brown sugar and mix until well incorporated. Toss the carrots in the oil until well coated and add just enough of the seasoning mix to lightly coat the carrots. Too much and you will lose the natural taste of the carrots themselves. Place the carrots on a baking sheet and place in the oven. Roast for 10-15 minutes or until just tender. Make sure to check each carrot individually so as to achieve even cooking. Once tender pull the carrots out of the oven and sit until room temperature.

To Assemble and Serve:

Drizzle a small amount of the herb dressing on the serving plates.  Lay carrots out evenly amongst the plates.  Drizzle more of the dressing over the carrots.  Scatter the pecans on the carrots.  Garnish the plates with chervil and dill.

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