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Beard House Recipe: Roasted Carrots with Berbere, Charred Dates, and Labneh

Maggie Borden

April 13, 2016

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With spring in full swing, there’s a good chance your CSA bag is brimming with bunches of sweet, vibrantly colored carrots. Don’t give into the impulse to simply munch away, Bugs Bunny–style, for these beauties have much to offer with just a little lovin’ in the oven. Take this roasted iteration that JBF Award nominee Chris Cosentino served at his recent Beard House dinner, which draws its influence from Northern African cuisine and tosses berbere, dates, and labneh into the mix. Tempering the natural sweetness of the carrots and dates with the heat of the spice mix and the bitterness of a strong sear, this recipe coaxes the kind of deep flavors from a seemingly quotidian vegetable that’ll make your guests carrot converts. Find out what's up, doc.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.