Roasted Carrots
The Restaurant
The Episode
Carrot Chips
With a carrot/potato peeler; peel off several carrot ribbons and soak in water for 10 min. Lay out ribbons onto a sheet pan and slow roast in oven at 250 degrees until dry and crispy.
Roasted Carrots
Ingredients
- 6 carrots per serving
Directions
- Peel & Blanch Carrots (until tender)
- Sauté Carrots in butter
Harissa Sauce
Ingredients
- 2 Red Bell Peppers
- 1 Tbl. dry Harissa seasoning
- 1 tsp. Olive Oil
- Pinch salt
Directions
- Roast red peppers and place in a bowl and cover with plastic wrap and let steep for 20 min. Peel skin from the pepper and deseed.
- Blend peppers, Harissa spice, Olive Oil.
- Taste and salt as needed. (If you like it spicier add more Harissa seasoning.)
Chickpeas
Ingredients
- .5 oz dried Chickpeas
- Pinch Salt
Directions
- Rehydrate chickpeas in hot water until tender. Let cool overnight in a refrigerator.
- Toss Chickpeas with light salt and place on a sheet pan. Slow roast in oven at 250 degrees until crunchy/crisp.
- To Plate: Place 3 oz. of Greek yogurt on plate with 1 tbl. Spoon of Harissa sauce on top of yogurt, place carrots over top. Garnish plate with toasted Chickpeas, Carrot Chips and chopped Mint.
