Charred Carrots with Herb Drizzle

Discover Charred Carrots with Herb Drizzle. Review the available recipe details and open the credited original source for the complete preparation method.

• 1/2 cup thinly sliced shallots, (divided (from about one large shallot)) ↔ Replace
• 1 tablespoon roughly chopped golden raisins ↔ Replace
• 3 tablespoons champagne vinegar ↔ Replace
• 2 pounds rainbow carrots, (peeled, ends trimmed, and halved or quartered lengthwise) ↔ Replace
• 3 tablespoons extra virgin olive oil ↔ Replace
• 2 tablespoons maple syrup ↔ Replace
• juice of 1/2 an orange ((about 2 tablespoons)) ↔ Replace
• 1 teaspoon smoked paprika ↔ Replace
• 1/2 teaspoon ground cumin ↔ Replace
• 1/2 teaspoon kosher salt ↔ Replace
• 1/4 teaspoon ground cinnamon ↔ Replace
• freshly ground black pepper, (to taste) ↔ Replace
• 1/2 cup chopped fresh dill, (plus more for garnish) ↔ Replace
• 1/2 cup chopped fresh cilantro, (plus more for garnish) ↔ Replace
• 2 large garlic cloves, (roughly chopped) ↔ Replace
• 1 cup extra virgin olive oil ↔ Replace
• 2 tablespoons champagne vinegar ↔ Replace
• 1 teaspoon lemon zest ↔ Replace
• 2 tablespoons fresh lemon juice ↔ Replace
• 1/4 teaspoon crushed red pepper flakes ↔ Replace
• 1/2 teaspoon kosher salt ↔ Replace
• 1/4 cup roasted shelled pistachios, (roughly chopped, for garnish) ↔ Replace
• flaky salt, (for garnish) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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