Roasted Carrots with Berbere, Charred Dates, and Labneh
Cockscomb, San Francisco
Chris Cosentino featured this deeply flavored carrot dish on his Beard House menu. The classic roasted vegetable is taken up a notch with the addition of fragrant berbere, a spice mixture with ground chiles, garlic, and ginger.
- 4 tablespoons extra virgin olive oil, divided, plus more for garnish
- 24 multicolored baby carrots, cleaned and ends trimmed short
- 2 cloves garlic, crushed
- 6 thyme sprigs
- 2 oranges
- 3 tablespoons plus 1 teaspoon berbere spice, divided
- 12 Medjool dates, split and pit removed
- 1/3 cup labneh
- 1/2 cup Marcona almonds, roughly chopped
- 1 bunch cilantro
- Sea salt
Preheat the oven to 325°F.
In a large ovenproof sauté pan over medium-high heat, add 2 tablespoons of olive oil and the carrots. Gently roll the carrots to get color on each side, about 5 minutes per side. Add the thyme and the crushed garlic cloves and place in the pre-heated oven for 5 minutes.
Remove the carrots from the oven and toss in a mixing bowl with the zest and juice of one orange, 3 tablespoons berbere spice, and the remaining 2 tablespoons of olive oil. Set aside.
In the same sauté pan over medium heat, add the dates and sear on the split side until golden, about 3 minutes. Remove from heat, and toss the dates in the bowl with the carrots.
Take a large platter or 4 plates and smear the labneh on the bottom of the plates in a circle, covering almost the entire bottom. Season the labneh with the sea salt and 1 teaspoon berbere spice.
If using individual plates, place 6 carrots on each plate. If not, pile all of the carrots on the platter. Scatter the seared dates over the top.
To finish the dish, top with the Marcona almonds and a few sprigs of cilantro. Drizzle extra virgin olive oil over the top and garnish with orange zest from the remaining orange. Serve right away.