Miso Aioli
- 1 egg yolk
- 1 whole egg
- 1 clove garlic
- 2 teaspoons champagne vinegar
- ¼ cup white miso
- 1½ teaspoons dijon mustard
- 1 cup grapeseed oil
Carrots
- 12 rainbow carrots, scrubbed
- ¼ cup honey
- ¼ cup Botanica chile oil
- 2 tablespoons kosher salt
- 1 cup cooked kamut (or any grain! quinoa works wonderfully)
- ½ cup toasted pecans, roughly chopped
- ¼ cup grapes, halved and tossed in a tablespoon of apple cider vinegar
- 1 handful fresh mint leaves, plus more for garnish
- 1 tablespoon sumac, plus more for garnish
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons miso aioli
Chile Oil-Roasted Carrots with Miso Aioli & Grapes
Makes 4 servings
When carrots are roasted they take on an otherworldly sweetness. We go hard here — we’re talking 500F. Don’t be afraid! They might just be the best carrots you’ve ever tasted. Consider this dish a colorful fall medley, packed with herbs, nuts and grains, and a pop of brightness from quick-pickled grapes. Miso aioli brings the whole thing together.
Save the extra aioli for dipping pretty much everything — raw veg, roasted veg, seafood or meat. It makes an excellent sandwich spread, too (BLTs in summer!).
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Instructions
For the miso aioli:
Combine everything except for the grapeseed oil in a food processor. Start the motor and, drop by drop, stream in the grapeseed oil until emulsified. You’re looking for a creamy texture that’s thick enough to hold its shape on a spoon.
For the carrots and to plate the dish:
Preheat your oven to 500F and line a baking sheet with foil or parchment paper. Halve the carrots lengthwise and put in a medium bowl. Add the honey, chile oil and salt and toss well to coat. Roast the carrots for 10-12 minutes, until dark golden brown and caramelized (our chef, Zarah, loves it when the ends are a bit burnt, but you do you).
Put the carrots in a bowl and add the remaining ingredients save for the miso aioli. Toss carefully and taste for seasoning. To assemble the dish, swoop a generous spoonful of miso aioli along the side of your serving dish. Artfully pile the carrot mixture alongside. Garnish with more mint leaves and a dusting of sumac.