Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

When I think of roasted veggies, my mind automatically goes to sweet potatoes, onions, peppers, zucchini, etc. Carrots aren’t usually on the radar! I decided to right that wrong, and create a side dish exclusively with carrots. The results were amazing. I love that it’s low carb and not another potato dish! The scallion sauce makes for an elegant presentation, and balances the sweetness of the carrots with a savory, flavorful garnish.

SERVES 8–10

• 2.2 lbs (1 kg/approximately 9 large) carrots
• 2 Tbsp olive oil
• 2 Tbsp honey
• salt and pepper, to taste

Scallion Sauce

• 1 bunch scallions, chopped
• scant ½ cup light mayonnaise
• 1 Tbsp olive oil
• 2 small cloves garlic
• 1 Tbsp fresh lemon juice
• 1 tsp apple cider vinegar
• 1 tsp honey (optional but recommended)
• salt and pepper, to taste

Garnish

• fresh parsley leaves, chopped or whole

Preheat oven to 400°F (200°C).

Wash carrots and dry well. (We’re interested in a dry roast. Wet veggies don’t roast or absorb oil as well.) Peel and slice lengthwise and lay, cut side down, in a single layer on a large baking sheet lined with Palisades Parchment Paper. Leave tops intact. Drizzle evenly with olive oil and honey. Sprinkle with salt and pepper.

Spray another sheet of parchment paper with cooking spray and place over the carrots, covering lightly.

Bake for 10 minutes. Uncover and continue roasting for approximately 22 minutes, flipping carrots partway through for even baking. Remove from oven and flip carrots over again.

For sauce: Add all ingredients to a food processor fitted with the knife blade and process together, scraping down sides if necessary, until you have a thick, speckled, green sauce. Taste and adjust seasoning if necessary.

To serve: Lay the warm carrots on a large platter. Spoon sauce over carrots. Garnish with parsley.

(Originally featured in Family Table, Issue 838)