Pan-roasted carrots with salt-roasted grapes and carrot-top green goddess dressing

“This simple side dish is carrots from top to bottom,” says  Lynn Crawford, chef and author of 2018 Gold-winning cookbook Farm to Chef: Cooking Through the Seasons. “Roasted grapes bring out the natural sweetness of the caramelized carrots, and the creamy, rich carrot-top dressing completes the dish. Carrot tops are loaded with vitamins and give the dressing an herbaceous, almost carrot-like flavour I think you’ll love!”

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PAN-ROASTED CARROTS with SALT-ROASTED GRAPES and CARROT-TOP GREEN GODDESS DRESSING

Servings 4 servings

Ingredients

Carrot-Top Green Goddess Dressing

  • 1 ripe avocado peeled and pitted
  • 1 cup (250 mL) mayonnaise
  • ½ cup (125 mL) sour cream
  • 1 shallot chopped
  • 1 clove garlic peeled
  • ½ cup (125 mL) loosely packed carrot-top greens
  • 2 tablespoons (30 mL) chopped chives
  • 2 tablespoons (30 mL) lemon juice
  • Kosher salt and cracked black pepper

Pan-Roasted Carrots

  • 1 tablespoon (15 mL) canola oil
  • 1 tablespoon (15 mL) unsalted butter
  • 1 clove garlic peeled
  • 2 teaspoons (10 mL) dark brown sugar
  • Juice of 1 orange
  • 1 sprig thyme
  • 1 bunch rainbow carrots about 1 pound/450 g, peeled

Salt-Roasted Grapes

  • 1½ cups (375 mL) mixed seedless grapes, halved lengthwise
  • 1 tablespoon (15 mL) grapeseed oil
  • 1 teaspoon (5 mL) kosher salt

To Serve

  • 2 tablespoons (30 mL) toasted slivered almonds
  • Coarsely chopped dill fronds

Instructions

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Make the Carrot-Top Green Goddess Dressing

  • Place avocado, mayonnaise, sour cream, shallot, garlic, carrot-top greens, chives and lemon juice in a blender and process until blended. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate until ready to use.

Prepare the Pan-Roasted Carrots

  • In a skillet over medium heat, heat canola oil and butter until shimmering. With the back of your knife, crush the garlic clove and add to the pan. Stir in sugar and orange juice. Add thyme and carrots and cook until golden and tender, about 15 minutes, turning frequently. Remove from heat and discard thyme.

Prepare the Salt-Roasted Grapes

  • Meanwhile, toss grapes with grapeseed oil and salt and spread on the baking sheet. Roast grapes in oven until slightly wilted, about 5 minutes.

Assemble the Salad

  • Spread ½ cup (125 mL) Carrot-Top Green Goddess Dressing in centre of a serving platter and arrange carrots on top. Spoon grapes over carrots, and garnish with almonds and dill. Serve immediately.