Heirloom Carrots Recipe

Prepare and season carrots

Preheat oven to 425°F (220°C). Toss the scrubbed heirloom carrots with 2 tbs olive oil, 1 tsp ras el hanout, 1 tsp salt, 1/2 tsp black pepper, and the lemon zest in a mixing bowl until evenly coated.

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges. Remove from oven and keep warm.

Cook mushrooms slowly

In a wide sauté pan over medium heat, warm 3/4 cup extra virgin olive oil until shimmering but not smoking. Add the sliced garlic and cook gently for 1 minute to perfume the oil without browning the garlic.

Increase heat to medium-high, add the mushrooms in a single layer (work in batches if needed). Cook, stirring occasionally, until mushrooms release their liquid and then brown lightly, about 6–8 minutes total.

Stir in 1/2 tsp smoked paprika, 1 tbsp sherry vinegar, 1 tsp fresh thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook for another minute to blend flavors. Remove from heat and let cool slightly; the conserva can be made ahead and kept refrigerated in oil up to 3 days.

Blend muhammara

In a food processor combine 3/4 cup toasted walnuts, 1/2 cup roasted red peppers, 1 tbsp pomegranate molasses, 1 tbsp lemon juice, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, 2 tbs olive oil and 1/2 tsp salt. Pulse until a coarse paste forms, scraping down sides as needed.

If the mixture is too thick, add up to 1 tbsp water and pulse once or twice to loosen. Taste and adjust seasoning — add more lemon, pomegranate molasses, or salt to balance sweet, tart, and savory notes. Transfer to a bowl and hold at room temperature.

Pop sorghum

Heat a heavy skillet or small pot over medium-high heat. Add 2 tsp neutral oil and 1/2 cup whole sorghum. Cover with a lid. Shake the pan gently as the grains heat; they will begin to pop like miniature popcorn in about 1–2 minutes.

When popping subsides (several seconds between pops), remove from heat, immediately transfer to a bowl to avoid burning. Season with 1/4 tsp fine sea salt and let cool; set aside until plating.

Plate the dish

Spread a generous smear (about 2–3 tbs) of walnut muhammara onto each plate as a base. Arrange 4–6 roasted heirloom carrots on top of the muhammara.

Spoon 2–3 tbs mushroom conserva alongside the carrots and drizzle a small amount (about 1 tsp) of the conserva oil over the carrots for shine. Scatter a tablespoon of puffed sorghum over the dish for crunch.

Garnish with 1–2 tbs toasted walnut pieces, a sprinkle of microgreens or chopped parsley, and a light drizzle (1 tsp) of extra virgin olive oil. Serve with lemon wedges on the side for brightness.