Carrots Recipe

Prep and Season

Preheat the oven to 425°F (220°C). Trim and peel the carrots. If carrots are thick, halve lengthwise so pieces are roughly uniform. Place carrots in a mixing bowl.

Add 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbs tandoori masala and 1/2 tsp smoked paprika to the bowl. Toss thoroughly to coat each carrot evenly.

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until edges are caramelized and a knife inserts easily. Remove from oven and set aside to cool slightly.

While carrots roast, make the hot honey. In a small saucepan combine 1/4 cup honey, 1 tbsp water, 1/2 tbsp apple cider vinegar, 1/2 tsp tandoori masala, 1/2 tsp red chili flakes and 1/4 tsp salt.

Warm the mixture over low heat, stirring gently until honey thins and spices are incorporated, about 2–3 minutes. Do not boil — just warm to meld flavors. Taste and adjust heat or acidity: add a pinch more chili flakes for heat or another 1/2 tsp vinegar for tang. Remove from heat and keep warm.

Place 200 g cubed paneer, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper into a food processor or blender.

Blend until smooth and light, scraping down the sides once or twice. Texture should be creamy and spreadable; if too thick, add 1–2 tsp water or extra yogurt. Transfer whipped paneer to a serving bowl and refrigerate briefly if you prefer it chilled.

Place the whipped paneer in the center of a serving platter and smooth into a shallow well with the back of a spoon. Arrange the roasted carrots either fanned around the paneer or piled on one side.

Drizzle 2–3 tbs of the warm tandoori spiced hot honey over the carrots and a light stream over the paneer. Reserve remaining honey for passing at the table.

Scatter 1/4 cup roughly chopped pistachios and 2 tbs chopped mint over the carrots and paneer. Sprinkle 1 tsp lemon zest and 1 tsp finishing olive oil over the dish. Add optional microgreens or cilantro for color.

Serve immediately while carrots are warm so the honey is slightly runny and aromatic. Provide small spoons or forks for guests to smear paneer on carrots and enjoy the contrast of sweet, spicy, creamy and crunchy textures.