Pit Roasted Carrots Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan, combine apple cider vinegar, water, sugar, kosher salt, mustard seeds, turmeric and peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour the hot pickling liquid over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2 hours) before serving. Onions will keep refrigerated up to 2 weeks.

Line a small baking sheet with parchment. In a small skillet over medium heat melt butter, add sugar and chopped pecans. Stir constantly until sugar melts and coats the pecans and turns a light amber, about 3–4 minutes. Be careful not to burn.

Immediately transfer the hot praline mixture to the prepared sheet and spread thinly. Sprinkle sea salt over top. Let cool completely, then break into small crumble-sized pieces. (Can be made ahead and stored in an airtight container for up to 1 week.)

Preheat: For oven method, preheat oven to 425°F (220°C). For pit or grill method, prepare embers and maintain a medium-high roasting area (approx. 400–450°F) and have soaked applewood chips ready to add for smoke.

Toss carrots with olive oil, honey, smoked paprika, kosher salt and black pepper in a bowl until evenly coated.

Oven method: Spread carrots in a single layer on a rimmed baking sheet lined with parchment. Roast 20–30 minutes, turning once halfway through, until carrots are tender and caramelized at the edges.

Pit/grill method (optional): Place carrots in a cast-iron pan or on a tray over the heated area. Add a handful of soaked applewood chips to the embers/wood so you get smoke, cover grill/pit and roast 18–25 minutes, turning once, until tender and nicely charred. Adjust time based on heat intensity.

If you want a deeper caramelization, in the last 5 minutes increase oven temperature to 475°F or move pan closer to heat (watch carefully to avoid burning).

Once carrots are done, transfer to a serving platter while still warm.

Crumble the farmer's cheese evenly over the warm carrots so it softens slightly. Sprinkle the pecan praline crumble over the top for crunch and sweet-salty contrast.

Spoon a few tablespoons of drained bread-and-butter pickled onions (reserve some pickling liquid if desired) across the carrots for bright acidity and texture.

Drizzle the extra-virgin olive oil lightly over the dish, scatter chopped parsley, finish with a pinch of sea salt and a quick squeeze of lemon if using.

Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; reheat gently if desired.