Roasted N Raw Carrots Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Cut 6 of the medium carrots in half lengthwise (if very thick, quarter lengthwise) so they roast evenly. Toss the cut carrots with 2 tbs olive oil, 1 tbs honey, 1 tsp fine sea salt and 1/2 tsp black pepper in a bowl until coated.

Arrange carrots cut-side down on the prepared sheet in a single layer. Roast on the middle rack for 20–25 minutes, turning once after 12–15 minutes, until edges are caramelized and centers are tender when pierced with a knife. Remove from oven and let cool slightly.

Using a vegetable peeler, shave the remaining whole carrot into long thin ribbons. Place ribbons in a small bowl and toss with 1/2 tbs lemon juice and 1/4 tsp sea salt. Set aside to mellow for 5–10 minutes, then gently squeeze out any excess liquid.

In a bowl whisk together 1 cup Greek yogurt and 1/4 cup plain yogurt (optional, for looser texture) until smooth.

Stir in 1/2 tsp smoked paprika, 1/2 tsp lemon zest and 1/4 tsp fine sea salt. Taste and adjust smoke or salt as desired. Keep chilled until plating.

In a small jar or bowl combine 1/2 cup fresh orange juice, 1 tbs white wine vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey. Whisk briefly to combine.

Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness—add up to 1/2 tbs more orange juice or 1/4 tsp more honey if needed.

If using fresh sea asparagus (salicornia), blanch in boiling salted water for 20–30 seconds, then plunge into ice water. Drain thoroughly and pat dry. Measure 3/4 cup.

Toast 2 tbs pistachios in a dry skillet over medium heat 2–3 minutes, stirring, until aromatic. Chop coarse and set aside.

Spread a few spoonfuls (about 2–3 tbs) of smoked yogurt in the center of each serving plate to make a base smear.

Arrange 3–4 roasted carrot pieces per plate over the yogurt smear, leaning them slightly for height. Tuck a small handful of raw carrot ribbons among the roasted pieces for contrast.

Scatter blanched sea asparagus around and between the carrots. Drizzle 1–2 tbs of orange vinaigrette over the carrots and sea asparagus per plate.

Finish each plate with a sprinkle of toasted pistachios (about 1/2 tbs per plate), a few small dill leaves, and a light pinch of flaky sea salt. Serve immediately while roasted carrots are warm.