The former chef of 232 Bleecker in New York City, Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu.
Ingredients
- 2 quarts plus up to 3 tablespoons water, divided
- 2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste
- 1 bunch scallions
- 1 cup packed fresh basil leaves
- 2 tablespoons grapeseed oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1 ½ pounds medium-size multicolored carrots, cut diagonally into 1-inch-thick pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ cup honey
- ½ teaspoon espelette pepper or cobanero chile flakes, or more to taste
- 1 ⅓ cups ricotta cheese, at room temperature
- 4 (about 8- x 6-inch) naan, warmed
- flaky sea salt, grated lemon zest, and black pepper, for garnish
Instruction
- Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in 2 tablespoons kosher salt. Slice white and light green parts of scallions into 1/2-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well.
- Place scallion mixture, grapeseed oil, lemon juice, cumin seeds, coriander seeds, and remaining 1/2 teaspoon kosher salt in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1/2 tablespoon at a time, as needed to reach desired consistency. Season with additional salt to taste.
- Preheat oven to 425°F. Toss together carrots, olive oil, and kosher salt on a large rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven. Drizzle carrots with honey, and sprinkle with Espelette; toss to coat. Roast at 425°F until carrots are tender and glazed, 8 to 12 minutes, stirring every 4 minutes.
- Spread ricotta evenly over naan, leaving a 1/2-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon chermoula; reserve remaining chermoula for another use. Garnish with sea salt, lemon zest, and black pepper.
