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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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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

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.

 


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1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA