Rounding out the preprandial spread are Moroccan carrots roasted until barely tender and then tossed in a vinaigrette flavored with orange zest, cumin, and amba powder, an Iraqi condiment made predominantly from dried mangoes, vinegar, and spices.
8 cups baby heirloom carrots
½ cup canola oil
2 tablespoons harissa
¼ cup apple cider vinegar
1¼ tablespoon salt
1 tablespoon sugar
1 teaspoon orange zest
½ teaspoon cumin, toasted and finely ground
¾ teaspoon caraway, toasted and finely ground
¾ teaspoon amba powder
¼ cup plus 3 tablespoons olive oil
1 cup thinly sliced onions
Mint leaves for garnish
- Preheat oven to 325 degrees. Wash baby carrots and trim off tops, leaving ¼-inch stalk. Toss carrots with canola oil and place on a baking sheet.
- In large mixing bowl, whisk harissa, cider vinegar, salt, sugar, orange zest, cumin, caraway, and amba powder. Slowly pour olive oil into bowl while whisking to make vinaigrette.
- Roast carrots in oven until they soften but are not cooked all the way, approximately 10 to 15 minutes.
- Remove carrots from oven and toss in vinaigrette and onions while still warm. Garnish with mint leaves.
- From chef Alon Shaya of New Orleans, Louisiana