Roasted Carrots with Salsa Verde, Almonds and Olives

By west757

Recipe adapted from Justin Severino, Elements Contemporary Cuisine, Pittsburgh

Ingredients

• 1 pound carrots, peeled and trimmed
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons coarsely chopped shallots
• 1 garlic clove, minced
• 1 anchovy fillet
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 2 loosely packed cups basil leaves
• 2 loosely packed cups cilantro leaves
• 2 loosely packed cups parsley leaves
• 1/2 cup oil-cured pitted olives, halved
• 1/3 cup coarsely chopped salted marcona almonds

Preparation

Step 1

1. Preheat the oven to 350˚ and place a rack in the middle. On a small baking sheet, toss the carrots with ¼ cup of the olive oil, a pinch of salt and a pinch of pepper. Transfer to the oven and roast, turning occasionally, until the carrots are lightly browned and tender when pierced with the tip of a knife, about 30 minutes. Let cool slightly, then refrigerate until chilled, about 1 hour.
2. In the bowl of a food processor, blend the shallots with the garlic, anchovy, lemon zest and lemon juice. Add the basil, cilantro and parsley and, with the motor running, drizzle in the remaining ½ cup olive oil until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
3. Divide the salsa verde among 4 plates (or spoon onto a serving platter). Divide the carrots among the plates. Garnish with the olives and almonds and serve.