Roasted Baby Carrots
INGREDIENTS
Chimichurri
INGREDIENTS
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12 baby carrots, peeled and trimmed |
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¾ cup finely chopped cilantro |
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11 tsp avocado oil |
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½ cup chopped oregano |
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Salt and pepper |
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½ cup chopped parsley |
PREPARATION l Heat oven to 350 ° F.
l Toss carrots with oil, salt and pepper.
l Roast 15 minutes; stir and continue roasting until tender and lightly caramelized. l l l l l l
2 tbsp red wine vinegar ¼ cup olive oil 2 tbsp water 1 minced Fresno chili 1 minced garlic clove ½ tsp sea salt
PREPARATION l Mix all ingredients in a bowl. Adjust seasoning and oil.
l Rest at room temperature for 1 hour.
PLATING
SPOON CELERY ROOT MASH onto each plate. Add roasted carrots. Slice lamb and arrange over the mash with bones facing up. Spoon chimichurri over the lamb and around the plate. n
PULSE n MARCH / APRIL 2026 85