Burnt Carrots | Simple Fare Spring / Summer

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Burnt Carrots

Serves 4

Roasting at a very high heat, these carrots become soft on the inside and crunchy on the exterior, bringing out their natural sweetness. Carrots can be found at markets year-round, but as spring approaches you’ll see more beautiful heirloom varieties: purple, black, red, white, and yellow—each with subtle avor nuances. Chervil is a delicate spring herb in the parsley family with a faint anise taste. If you cannot find chervil, it can be replaced with parsley leaves. 

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2 1⁄2 tablespoons olive oil
21⁄2 tablespoons pure maple syrup
1⁄4 teaspoon Cyprus flake salt, plus more for garnish 6 bunches baby carrots (about 30 small), scrubbed 1⁄2 cup (25 g) fresh chervil leaves
2 or 3 balls of Marinated Labneh (page 168)
1⁄2 teaspoon nigella seeds
1⁄4 cup hazelnuts, halved and toasted 

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Preheat the oven to 500 F (260 C). Line a baking sheet with parchment paper.

In a large bowl, stir together the olive oil, maple syrup, and salt. Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the chervil, and bake for 10 to 12 minutes, watching to ensure that the carrots char but do not burn too much.

Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with the hazelnuts, remaining chervil, and nigella seeds. Season with flaky salt and serve.