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Young Carrots With Spring Onions, Sumac, and Anchovies

By Ned Baldwin

3.8

(7)

Photo of roasted young carrots and spring onions on a serving platter with plates and a slotted spoon on the side.
Photo by Joseph De Leo, Food Styling by Pearl Jones

Various vegetables respond wonderfully to this preparation, especially when they are young and delicate and have just hit the market. Here carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions. When spring onion season has passed, you can substitute scallions.

Recipe information

  • Yield

    Serves 4

Ingredients

1 pound young carrots, scrubbed
2 spring onions, split lengthwise in half (discard any dry or discolored tops)
1 teaspoon kosher salt, plus a few pinches for the herb sauce
3 teaspoons olive oil, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 garlic clove, grated or minced
Juice of ½ lemon, plus a squeeze
8 anchovy fillets
1 cup croutons
2 teaspoons ground sumac

Preparation

  1. Make the covered-pot carrots and spring onions

    Step 1

    Preheat the oven to 300°F, with a rack in the middle.

    Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. 

    Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.

  2. Make the herb sauce

    Step 2

    Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.

  3. Put it all together

    Step 3

    Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.

How to Dress an Egg cookbook cover image with yellow text on a green background.
Excerpted from How to Dress an Egg: Surprising and Simple Ways to Cook Dinner. Copyright © 2020 by Ned Baldwin and Peter Kaminsky. Used with permission of Houghton Mifflin Harcourt. All rights reserved. Buy the full book from Amazon.
TagsSpring OnionOnionRoot VegetableVegetableScallionCarrotParsleyHerbs & SpicesMintAnchovyFishSeafoodSumacSideDinnerNut FreeEasyRoastCookbooks

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