Carrots & Cashews Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. If carrots are large, halve them lengthwise; leave small ones whole so pieces are similar in thickness for even roasting.

In a mixing bowl toss the carrots with 2 tbs olive oil, 1 tsp honey or maple syrup, 1 tsp sea salt and 1 tsp freshly ground black pepper until evenly coated. Spread carrots in a single layer on the prepared sheet, spacing them so they roast instead of steam.

Roast in the preheated oven for 18–25 minutes, turning once halfway through, until carrots are tender and caramelized at edges. Time will vary by thickness; check with a fork. Remove from oven and let rest while you finish other components.

Soak cashews

Place 1 cup raw cashews in a bowl and cover with 1 cup very hot (not boiling) water. Soak for 20–30 minutes to soften. For a quicker method, use boiling water and soak 10–15 minutes, or blanch for 3 minutes.

Drain cashews and transfer to a high-speed blender along with 1 cup filtered water, 2 tbs lemon juice, 1 tsp fine sea salt and 1 tsp neutral oil (optional). Blend on high until silky smooth, scraping down the sides as needed — about 1–2 minutes. The texture should be pourable but thick enough to coat a spoon; add up to 2 tbs more water if needed to adjust consistency.

Taste and adjust seasoning with more salt or lemon as desired. Transfer cashew cream to a bowl or squeeze bottle for plating; keep at room temperature if serving immediately or refrigerate briefly if preparing ahead (bring to room temp before serving).

Combine 1 cup finely chopped parsley, 1 minced garlic clove, 1 tbs lemon zest, 1 tbs olive oil and 1 tsp fine sea salt in a small bowl. Mix thoroughly and taste — adjust salt or lemon zest if needed. Let rest 5–10 minutes so flavors meld. If making ahead, prepare right before assembly so parsley stays bright.

In a small saucepan, combine 3 tbs neutral oil, 1 sliced garlic clove, 1 tsp crushed red pepper and 1 tsp smoked paprika (optional). Warm gently over low heat until the garlic is fragrant and just starting to sizzle, about 2–3 minutes. Do not let garlic brown (it will become bitter).

Remove from heat and allow the oil to cool for 5 minutes so flavors infuse. Strain out garlic slices if you prefer a clear oil, or leave them in for extra flavor. Stir in a pinch of fine sea salt. Transfer to a small bowl or squeeze bottle.

Toast cashews: while carrots roast, heat a small dry skillet over medium heat. Add 1/4 cup cashew pieces and toast, stirring frequently, until golden and aromatic, 3–5 minutes. Remove to a plate to cool.

Plate: Spoon a generous smear (about 2–3 tbs) of cashew cream onto a serving platter or individual plates to form a bed. Arrange roasted carrots on top of the cream in a single layer.

Scatter the gremolata evenly over the carrots. Drizzle 1–2 tbs of chili oil across the carrots (adjust to desired spice). Sprinkle toasted cashew pieces, microgreens if using, and finish with a light pinch of flaky sea salt.

Serve warm or at room temperature. Leftover cashew cream keeps refrigerated up to 4 days; gently warm to room temp before serving. Chili oil will keep refrigerated up to 2 weeks.