Grilled Baby Sweet Carrots Recipe

Time40m

Serves4

House made ricotta, harissa oil, fried chioggia beet chips, garden shiso & pea tendrils.

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Ingredients

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1
Prepare the Chioggia Beet Chips
Preheat the oven to 375°F (190°C). Thinly slice the Chioggia beets using a mandoline or sharp knife. Toss the slices in olive oil, salt, and black pepper. Spread them out on a parchment-lined baking sheet. Bake for 15-20 minutes or until crispy, flipping halfway through. Let cool.
2
Grill the Baby Carrots
Preheat the grill to medium heat. Toss the baby sweet carrots in olive oil, salt, and black pepper. Place them on the grill and cook for about 8-10 minutes, turning occasionally, until tender and slightly charred.
3
Prepare the Harissa Oil
In a small bowl, mix the harissa oil with a tablespoon of olive oil to thin it out if desired. Adjust the seasoning with salt and pepper.
4
Assemble the Dish
On a serving platter, arrange the grilled baby carrots. Dollop the house made ricotta on top, drizzle with harissa oil, and garnish with crispy Chioggia beet chips, garden shiso leaves, and pea tendrils.