Charred Carrots with Herb Drizzle

5 from 16 votes

Total Time40

Course: Side Dish

Servings:

2 pounds rainbow carrots, peeled, ends trimmed, and halved or quartered lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
juice of 1/2 an orange (about 2 tablespoons)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
freshly ground black pepper, to taste

Preheat the oven to 400℉. Line a baking sheet with parchment and set aside.
In a small bowl, add the shallots, golden raisins, and champagne vinegar. Stir to combine. Set aside.
Arrange the carrots on the prepared baking sheet and drizzle with olive oil, maple syrup, fresh orange juice, smoked paprika, cumin, salt, cinnamon, and pepper. Toss to coat well, then arrange the carrots, cut side down. Transfer to the oven and roast for 20 to 25 minutes until they’re tender.
Meanwhile, in a wide mouth mason jar, add the dill, cilantro, garlic, olive oil, vinegar, lemon zest and juice, red pepper flakes, and salt. Using an immersion blender, place the head of the blender in the bottom of the jar and begin to pulse, blending until mostly smooth. Set aside.
Once the carrots are tender, turn the broiler on high and broil the carrots until they begin to char, about 2 minutes, watching carefully to not burn.
On a serving platter, spread a large spoonful of the herb sauce. Pile the carrots atop the sauce in the middle of the platter. Drizzle the carrots with more herb sauce. Strain the shallots and raisins from the vinegar and sprinkle them over the carrots. Garnish with pistachios, dill, cilantro, and flaky salt.