Roasted Carrots with Allspice Recipe

The Splendid Table's How to Eat Weekends | Clarkson Potter, 2011

The sweetness and earthiness of carrots get a boost when they are roasted at high heat. Here we take toothy chunks of carrots, parboil them, fast-roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic. Wait until a dish is fully cooked before adding a decisive seasoning like preserved lemon—it’s hard to go back.–Lynne Rossetto Kasper and Sally Swift

LC Puckery & Pricey Preserved Lemons Note

Preserved lemons are just that–lemons preserved in salt. In a reversal of the usual, the peel becomes tender enough to eat and the segments are typically discarded. They’re a Moroccan tradition that lacks nothing in terms of puckeriness and knows no borders in terms of culinary versatility. They’re a cinch to put up at home provided you have some lemons, a little salt, a jar, and five minutes of time–well, plus a month of patience. If you’re lacking any of the aforementioned elements–particularly the 30 days part–then simply pick up a jar at the store, usually near the olives or the cheese. They’re pricey, but well worth the investment. Honest.

Hands-On Time: 15 minutes | Total Time: 50 minutes | Serves 4 to 6

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Ingredients

3 pounds carrots, cut on the diagonal into 2-inch chunks
2 to 3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon freshly ground allspice
Salt and freshly ground black pepper
4 large garlic cloves, minced
Peel of 2/3 to 1 whole Preserved Lemon, inside pulp removed and discarded, peel rinsed under cold water and finely chopped

Directions

1. Preheat the oven to 450°F (232°C).
2. Bring 6 quarts of salted water to a boil. Add the carrots and cook for about 10 minutes or so, until nearly fork-tender but still have some firmness. Drain thoroughly.
3. On a baking sheet, toss the carrots with enough oil to coat them generously, then toss them with the allspice and salt and pepper to taste. Roast for 20 to 25 minutes, shaking and turning often, until nicely seared and browned here and there.
4. Remove the pan from the oven and while the carrots are still in it, add the garlic and lemon and toss to combine. Add salt and pepper to taste and serve hot or at room temperature.

Hungry for more? Chow down on these:

Roasted Carrots and Mushrooms with Thyme from Kalyn's Kitchen
Whiskey Glazed Carrots from The Pioneer Woman
Cumin-Scented Carrots from Leite's Culinaria
Carrots with Garlic and Yogurt from Leite's Culinaria