Roasted carrots with allspice are an easy, unexpected, and, we dare say, essential side dish for winter. Put them on your Christmas table and we suspect everyone who tries them will agree…and ask for the recipe.
These roasted carrots with allspice are sweet, spicy, earthy, and a touch puckery. Since when did anything—or, for that matter, anyone—at your table boast as much character as that?! That’s what you get when you roast carrots with allspice until earthy and sweet and then toss in some preserved lemon. Certain to compensate for your duller dinner invitees. Originally published December 8th, 2011.–Lynne Rossetto Kasper and Sally Swift
What Are Preserved Lemons?
Preserved lemons are just that–lemons preserved in salt. In a reversal of the usual use of citrus, 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 effort–well, five minutes of effort 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 of preserved lemons at the store. You can usually find them near the olives or the cheese. They’re pricey but well worth the investment.
Roasted Carrots with Allspice
- Quick Glance
- 15 M
- 50 M
- Serves 4 to 6
- 3 pounds carrots, cut on the diagonal into 2-inch (5-cm) 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
- 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.
In Advance Advice
- You can boil the carrots and set them aside to drain for up to several hours before sliding them in the oven. These roasted carrots are also quite nice when served warm, as opposed to hot from the oven, so if they need to linger on the counter a few minutes while the rest of dinner comes together before going from baking sheet to serving dish, all is not lost. In fact, nothing is lost.