thepioneerwoman
Marcus Samuelsson's Roasted Carrots With Ayib and Awaze Vinaigrette Is a Perfect Fall Side
Chef Marcus Samuelsson shares his Roasted Carrots with Ayib and Awaze Vinaigrette recipe from his new cookbook, 'The Rise'. Serve it as a Thanksgiving side dish!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min👤 Erin Cavoto📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●strainer
- ●oven
- ●baking sheet
📝 Preparation Steps
1
For the Berbere Spice Brown Butter:
2
Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, ginger, garlic, cinnamon stick, cardamom, fenugreek, cumin, oregano, turmeric and thyme, and continue cooking for ⏱️ 15 minutes, stirring occasionally, until the onion is lightly browned and aromatic.
garlic, minced3 clovescinnamon stick1
3
Remove from the heat and set aside to infuse for ⏱️ 30 minutes. Strain through a fine mesh strainer lined with a cheesecloth.
4
Melt the mixture in a small saucepan set over medium-low heat. Add the berbere spice and stir to combine (can be stored refrigerated in an airtight container for up to 3 weeks).
5
For the Roasted Carrots:
6
Preheat the oven to 400°F.
7
Spread the carrots in one layer on a baking sheet, drizzle with 2 tablespoons of the oil, add the orange, salt, and pepper, and toss to coat. Roast, tossing occasionally, until the carrots are tender and the orange slices are caramelized, 40 to ⏱️ 45 minutes.
orange, thinly sliced, each slice cut in half and seeds removed1
8
To make the awaze vinaigrette: Combine the remaining 2 tablespoons oil, berbere butter, lemon juice, honey, Dijon, and a pinch of salt and pepper in a glass jar with a lid and shake until an emulsion forms, 10 to ⏱️ 15 seconds. Taste and adjust the seasoning as desired.
9
To serve, place the carrots on a platter, drizzle with the vinaigrette, and top with parsley and ayib. Serve immediately.
Nutrition Facts
calories
785 Calories
fat Content
77 g
fiber Content
6 g
sugar Content
13 g
sodium Content
329 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
176 mg
carbohydrate Content
19 g
saturated Fat Content
42 g
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