Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Roasted Carrots & Spicy Carrot Greens Mint Chutney

Roasted Carrots & Spicy Carrot Greens Mint Chutney

It feels a little silly writing a recipe post on April 1. Cat's out, I just want to share something that I made recently and really enjoyed. No tricks, I promise. I love mixing sweet and spicy flavors to balance out a dish. The carrots are both caramelized and smoky from roasting glazed-in-honey in an ultra hot oven. The chutney is a mix of carrot greens and fresh mintgiving it a bit of coolness to offset the heat of the fresh serrano chile and complexity of the toasted mustard seeds and cumin seeds. Everything comes together in 15-20 minutes. Nothing foolish about fast and incredibly tasty food. 

Roasted Carrots & Spicy Carrot Greens Mint Chutney
Serves 4
7-10 carrots, peeled and stems trimmed
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt, divided
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 small serrano chile, diced (remove the seeds before dicing if you prefer less spicy)
1 tablespoon minced garlic
2 teaspoons lemon juice
1/2 teaspoon turmeric
2 cups carrot greens
1/2 cup mint leaves
yogurt, for serving

Preheat oven to 450 degrees Fahrenheit. Whisk together honey, olive oil and 1/2 teaspoon salt. Toss the carrots in the honey and oil and spread them out on a baking sheet. Roast for 15 minutes, turning half way through, until they are tender and on the verge of charring, and remove from oven.

While the carrots roast, prepare the chutney. Toast the cumin seeds and mustard seeds in a small skillet over medium-high heat for 2-3 minutes until lightly browned and fragrant. Shake the pan while toasting to prevent them from burning. Once toasted, transfer the cumin and mustard seeds to a food processor or blender. Add in the diced serrano, minced garlic, lemon juice, turmeric, carrot greens and mint leaves and blend together. I left a little texture to mine, but blend into a smooth paste if desired. Stream in water until the chutney reaches your desired consistency. I used about 1/3 cup water. Season with the remaining 1/2 teaspoon salt.

Serve the roasted carrots hot with the spicy green chutney poured on top. Serve with a spoonful of yogurt on top, if desired. 

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