Spiced Snug Haven Carrots Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Trim the carrot tops and peel if skin is rough; leave smaller carrots whole and halve or quarter larger ones lengthwise so pieces are uniform in thickness.

In a large bowl, combine olive oil (3 tbs), marigold honey (2 tbs), smoked paprika (1/2 tsp), ground coriander (1/2 tsp), ground cumin (1/4 tsp), kosher salt (1 1/2 tsp) and freshly ground black pepper (1 tsp). Whisk until honey is incorporated.

Add the prepared carrots (1.2 kg) and the Badger Flame beet wedges (200 g) to the bowl and toss thoroughly to coat. Spread the carrots and beets in a single layer on the prepared baking sheet, leaving a little space between pieces for even roasting.

Roast in the preheated oven until tender and caramelized at the edges, about 25–30 minutes, turning once halfway through. If pieces are large, roast up to 35 minutes. Remove from oven and set aside to cool slightly.

While vegetables roast, prepare the dressing. In a small bowl or blender, place rye bread pieces (30 g). Pour buttermilk (180 ml) over the rye and let sit 5 minutes to soften.

Add lemon juice (1 tbs), white wine vinegar (1 tsp), Dijon mustard (1/2 tsp), extra-virgin olive oil (2 tbs), honey (1/2 tsp), fine sea salt (1/2 tsp) and black pepper (1/4 tsp) to the softened rye and buttermilk.

Blend with an immersion blender or in a small blender until smooth and slightly thickened — you want a creamy dressing with a subtle rye texture. Taste and adjust salt, lemon, or honey to balance acidity and sweetness. If too thick, thin with up to 1–2 tbs more buttermilk.

Make toasted rye crumbs: If you have leftover rye bread, tear into small pieces and toast in a dry skillet over medium heat until golden and crisp, then crush into coarse crumbs. You should have about 2 tbs.

Arrange the roasted carrots and beets on a warmed serving platter or plate in a single layer or slightly overlapped for a composed first-course presentation.

Drizzle the buttermilk-rye dressing evenly over the warm vegetables — about half first, toss gently to coat, then dot remaining over for visual contrast. Let the warmth of the roasted items soften and meld with the dressing for 1–2 minutes.

Scatter grated or shaved Hook's five year Swiss (60 g) over the vegetables while still warm so the cheese softens slightly. Sprinkle toasted rye crumbs (2 tbs) and snipped chives (1 tbs) across the top.

Finish with marigold petals (1 tbs) for color and a tiny pinch of flakey finishing salt (1/4 tsp) if desired. Serve immediately.