Styling and Photography by Devorah Applegrad
Food Prep by Leah Hamaoui
Rich orange base, sharp garlic crunch, and a bright parsley finish; having simanim play out in different dishes of your Yom Tov table is always fun, but sweet roasted carrots covered in a garlic-infused oil makes it delicious as well.
- 4 carrots, sliced into half-moons
- 2 Tbsp olive oil
- 1 tsp chili lime seasoning
- ½ tsp paprika
- ½ tsp granulated garlic
- ½ tsp salt
- ¼ tsp pepper
- 2 cups roughly chopped parsley leaves
- 2 Tbsp sesame seeds
- 5 scallions, green parts only, sliced (reserve white parts for dressing)
- 1½ Tbsp oil
- 5 cloves garlic, diced
- 5 scallions, white parts only, sliced (reserved from salad)
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp brown sugar or honey
- salt and pepper, to taste
Preheat oven to 450°F (240°C).
Toss carrots with olive oil and spices, then place them on a baking sheet. Bake for 25–30 minutes until carrots are soft and nicely roasted.
Meanwhile, prepare the dressing: Heat oil in a pan over medium heat. Add garlic and scallions and cook for about 5 minutes, shaking the pan, until the garlic is golden in color. Remove from heat. Add soy sauce, sesame oil, brown sugar, salt, and pepper; mix. Set aside.
To serve: Prepare a bed of parsley. Top with carrots, then sesame seeds and scallions. Toss with the garlic dressing and enjoy.
(Originally featured in Family Table, Issue 860)
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