Roasted Carrots Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Peel carrots if desired and trim ends. If carrots are large, halve them lengthwise so pieces are uniform in size.

Toss carrots in a bowl with 2 tbs olive oil, 1 tsp honey, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated.

Spread carrots in a single layer on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 20–25 minutes, tossing once halfway through, until carrots are tender and caramelized at edges. Remove from oven and let cool slightly.

Place the torn kale in a large bowl. Drizzle with 1 tsp olive oil and 1 tbs lemon juice, sprinkle 1 tsp kosher salt over the leaves.

Massage the kale with your hands for 2–3 minutes until leaves darken and soften — this makes them tender and easier to eat.

Set the massaged kale aside to allow flavors to relax while you finish other components.

In a small bowl or jar combine 1 cup buttermilk, 1 tbs Greek yogurt, 2 tsp mayonnaise, 2 tbs chopped fresh dill, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper.

Whisk or shake until smooth and slightly thickened. Taste and adjust seasoning — add up to 1 tbs more lemon juice or a pinch more salt if needed. Chill briefly if time allows.

Place the massaged kale on a serving platter or divide among plates. Arrange roasted carrots on top of the kale.

Drizzle 2–3 tbs of the buttermilk dressing over the carrots and kale (reserve extra dressing for passing).

Spoon 2 tbs salsa macha in a few small dollops over the carrots (or drizzle lightly) to provide smoky-spicy contrast. If salsa macha is very oily, blot excess oil first.

Garnish with fresh dill fronds and scatter 1 tsp toasted sesame seeds or chopped toasted peanuts for crunch, if using.

Serve immediately while carrots are warm. Leftover dressing keeps refrigerated up to 3 days; roasted carrots keep 2–3 days refrigerated.