This recipe is adapted from one by Chef Jon Adler of Franny’s in Brooklyn. It’s the perfect setting for early spring carrots. If your carrots come with their tops on, save them and use the greens as you would parsley. Serves 4 as a side dish.
1 pound carrots, peeled and cut in half lengthwise, quartered if very thick, cut into 3-inch lengths
¼ cup extra virgin olive oil
¼ cup roasted hot or sweet peppers, finely chopped
¼ of a preserved lemon, rind only, finely chopped, or the zest of 1 lemon
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 medium shallot, peeled and finely minced (about ¼ cup)
¼ cup toasted sunflower seeds
¼ cup minced carrot top fronds or parsley
Salt and pepper, to taste
Preheat oven to 450°. Toss carrots in ¼ cup olive oil and season with salt and pepper. Roast on a cookie sheet in oven until tender and well caramelized, about 20 minutes.
While carrots are roasting, mix together the remaining ingredients, except the sunflower seeds, in a small bowl.
Toss the roasted carrots with dressing, sunflower seeds and carrot tops. Season to taste with salt and pepper.
Enjoy hot or at room temperature.