Quantcast

Cook the Book Fridays: Sweet and smoky roasted carrots from Everyday Dorie

Sweet and smoky roasted carrots from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was one I made just before leaving on vacation with some gorgeous heirloom carrots that needed eating in my quest to clean out the fridge!

Dorie says:

If you love smoked paprika, the odds are high that you’ll love these carrots. They’re roasted in a hot oven after they’ve been rolled around in a mix of honey, vinegar, cumin, cayenne and smoked paprika, which I consider a magical ingredient. I use it for its deep, almost sexy flavor and think of its beautiful rusty color as a bonus. However, smoked paprika is only magical if it’s fresh. Give yours the once-over before you use it. Look at its color, which should be vibrant, then stir it or shake it and sniff — if it doesn’t smell rich and smoky, you’ll be disappointed in the dish.

Cook the Book Fridays Sweet and smoky roasted carrots from Everyday Dorie on eatlivetravelwrite.comOk, I was all in for these carrots until I got to the vinegar part. Loved the idea of the rest of the ingredients combined but wasn’t sure about adding vinegar to the mix. My gut told me to use lemon juice instead but I faithfully followed the recipe…

These LOOKED gorgeous – loved the contrast of the vibrant carrots on the Greek yoghurt with the spice/ honey mix swirled in – but there was something in the flavour that wasn’t my fave – yup, the cider vinegar…I tried these both hot and room temperature and preferred them warm but can see that in summer they would be great as part of a salad platter. I’ll just need to figure out something to replace the cider vinegar… Loved the idea of swirling some of the syrup into the Greek yoghurt as a dressing/ dip for these as well…

Making this recipe has definitely given me ideas for a different dish (with lemon zest/ juice in the combo maybe?) – because it certainly is a stunning dish to serve (especially if you use pretty heirloom carrots!).

Get the recipe for Dorie Greenspan’s Sweet and smoky roasted carrots on page 214 of Everyday Dorie or here.

Dorie Greenspan Sweet and smoky roasted carrots from Everyday Dorie on eatlivetravelwrite.com

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on eatlivetravelwrite.com

Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

__________

Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

__________

monthly newsletter signup!

__________

MY BOOK! In the French kitchen with kids is out now! Click here to read more and buy!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

, , , , ,

3 Responses to Cook the Book Fridays: Sweet and smoky roasted carrots from Everyday Dorie

  1. Shirley @ EverOpenSauce December 27, 2019 at 09:50 #

    Great to be able to see the outer skin on the carrots, It speaks to the freshness of the rainbow carrots. What about using orange juice or preserving juice from olives or capers.

  2. steph (whisk/spoon) December 28, 2019 at 12:58 #

    i also used rainbow carrots– love the look! there’s definitely a lot of room for experimenting with the dressing. even the sauce i was thinking would be good with tahini stirred in.

  3. MARY H HIRSCH December 28, 2019 at 13:01 #

    It’s been an honor to know you virtually the past decade and to meet you “actually” this past year. I appreciate the adventures we shared in Paris. And I’m very proud that a FFwD blogger published a cookbook of her own this year. May your talents shine brightly in the next decade also.

    I liked this recipe so much even though a good friend wrote me privately that the carrots were “burned” not “charred.” The pan was burned, that’s for sure, but I loved the look of the carrots. I preferred them plain but maybe it was because I wasn’t wild about the syrup. Adding an additional TBS of honey didn’t solve the problem. Realizing these are first world problems, would you still give me a shout out when you solve this issue?

    Happy New Year to you and Neil. XOX

Leave a Reply to Shirley @ EverOpenSauce Click here to cancel reply.

This site uses Akismet to reduce spam. Learn how your comment data is processed.