Briny Rainbow Carrots with Crisped Capers and Almonds
Rainbow carrots are in season in the UK, and they are abundantly available in farmers markets and veg boxes. In this recipe the sweet carrots are roasted and nuzzled in garlic-y yoghurt and topped with crisped capers and almonds. The clincher here is the olive oil, infused from cooking the capers and almonds and drizzled over the top for a briny, nutty finish. This dish has quickly become a staple dinner party/BBQ side for us this summer. It’s so quick to prepare and delivers such an intense flavour. I’ve got the recipe here written in the traditional style but if you scroll down you’ll also see it split for two cooks in the kitchen!
Serves 4 as a side
Ingredients:
1 bunch rainbow carrots (about 10), scrubbed, tops trimmed (save a few for garnish if you like)
1 1/2 tablespoons + ½ cup (120 ml) olive oil, divided
1 cup (240 g) unsweetened yogurt
1 lemon
1 large garlic clove
½ teaspoon sea salt
2 tablespoons capers
¼ cup (20 g) sliced almonds
Instructions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Slice the carrots in half lengthwise and toss with 1 1/2 tablespoons olive oil and a generous pinch of sea salt. Spread them out on the prepared baking sheet.
Roast for 10 minutes, toss, then roast for another 10 minutes until starting to brown and just tender.
While the carrots are roasting, combine the yogurt with the zest and juice of the lemon. Grate in the garlic and stir in the sea salt. Mix well and chill until ready to serve.
Heat the remaining ½ cup olive oil in a small saucepan over medium heat until hot but not smoking—you should feel heat rising when you hover a hand over it.
Add the capers and fry until crisped, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Immediately add the almonds to the hot oil and stir constantly for 2–3 minutes until golden brown. They burn fast, so keep a close eye. Remove to the same plate as the capers.
Take the oil off the heat and set aside.
To plate: Spoon the yogurt onto a serving platter, top with the roasted carrots, a drizzle of the reserved oil, and scatter over the crispy capers and almonds. Garnish with a few carrot tops if you saved them.