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Roasted Carrots With Ayib and Awaze Vinaigrette

5.0

(17)

Image may contain Plant Food Dish Meal and Pork
Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

Chef and Bon Appétit global advisor Marcus Samuelsson compares awaze to Ethiopian Sriracha, in that it brings just the right amount of heat and you’ll want to use it on everything. For this recipe, he creates an awaze-inspired vinaigrette, using a berbere-spiced brown butter that adds some heat to sweet roasted carrots. Our advice? Make a little extra for melting over seared fish or other proteins or tossing into roasted vegetables, greens, or potatoes.

This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

Recipe information

  • Yield

    8 Servings

Ingredients

Spiced Brown Butter

½

cup (1 stick) unsalted butter

¼

small red onion, finely chopped

1

sprig thyme

1

1½" piece ginger, peeled, coarsely chopped

1

small garlic clove, finely chopped

¼

tsp. ground cumin

¼

tsp. dried oregano

⅛

tsp. ground turmeric

1

tsp. berbere

Carrots and Assembly

2

lb. carrots, cut on a diagonal into 3" pieces

6

Tbsp. vegetable oil, divided

Kosher salt, freshly ground pepper

1

orange, thinly sliced into rounds, seeds removed

3

Tbsp. fresh lemon juice

1

Tbsp. honey

2

tsp. Dijon mustard

½

cup parsley leaves with tender stems

¼

cup ayib (Ethiopian fresh cheese) or crumbled goat cheese

Preparation

  1. Spiced Brown Butter

    Step 1

    Melt butter in a medium saucepan over medium-low heat, then simmer gently, reducing heat if needed and skimming foam from surface, until butter is no longer foaming and is beginning to brown, 10–15 minutes.

    Step 2

    Mix onion, thyme, ginger, garlic, cumin, oregano, and turmeric into brown butter and cook, stirring occasionally, until onion is golden brown and mixture smells very fragrant, about 15 minutes. Stir in berbere and cook, stirring constantly, just until the spice mixture is very fragrant, about 1 minute. Strain brown butter through a fine-mesh sieve into a small bowl and let cool completely; discard solids.

    Do ahead: Spiced brown butter can be made 1 week ahead. Cover and chill.

  2. Carrots and Assembly

    Step 3

    Preheat oven to 400°. Place carrots on a large rimmed baking sheet. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss to coat. Add orange slices and gently toss again just to combine. Roast, tossing halfway through, until carrots are browned in spots and tender (they should be easy to pierce with a fork), 30–40 minutes. Let cool slightly.

    Step 4

    Meanwhile, whisk lemon juice, honey, mustard, remaining 2 Tbsp. oil, and 3 Tbsp. spiced brown butter (reheat if it has solidified) in a small bowl. This is your vinaigrette.

    Step 5

    To serve, transfer carrots to a platter. Drizzle vinaigrette over and top with parsley and ayib.

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Reviews (17)

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  • I made this dish for guests and it was a hit. However I do think the recipe as written would be too sweet. I did a few modifications: I used an equal mix of carrots and parsnips, used only half an orange and cut back the honey in the vinaigrette from 1 tbsp to 1/2 tsp. The vegetables caramelized beautifully and that much honey would have overwhelmed the dish.

    • Anonymous

    • Chicago (Illinois, United States)

    • 1/8/2024

  • Really really good. Very sophisticated flavors. Great as one of several vegetarian dishes. In first looking at this recipe I thought no way I was going to make it. So many ingredients and steps. But then I wanted roasted carrots tonight - and had nothing else to roast - so I went for it. Was not as hard as I thought. Had to throw together my own Berber spice blend as I did not have any. But came out great and was reasonably do-able. Maybe will make again for friends. It’s that kind of show off dish!

    • EssieDee

    • Stamford ct

    • 4/13/2021

  • Amazing. Great flavor. Based on other reviews I turned up the heat on the butter and watched it closely. Did not have berbere and my cardamom was pretty stale (time to order up!) so I left that out, added a chili pepper and then some cayenne before making the dressing. also didn’t have fresh Ethiopian cheese - so the tub ‘o feta from Costco served well. This is a wonderful way to serve carrots and probably other vegetables, too.

    • Charlotte traveler

    • Charlotte

    • 2/15/2021

  • Delicious but man, did that brown butter take FOREVER. Lots of prep for a vinegarette, but worth it. Used chilis instead of berbere and goat cheese.

    • Anonymous

    • NYC

    • 1/12/2021

  • Really tasty. Am making it again as a side with standing rib roast for Christmas. Substituted smoked paprika for the berbere and goat cheese for the ayib.

    • Benjamin H.

    • Brooklyn, NY

    • 12/26/2020

  • This was fantastic. Will definitely make again. I opted to pair it with a Savoy chicken, ( I used the strained onion and garlic from the spiced brown butter... ) Will definitely make again.

    • Henry W

    • 08755

    • 12/4/2020