As the spring buds start to peek out of the trees and the bushes, it's a sign that the world is coming back to life. One of the best spring ingredients that is enjoyed by humans and bunnies alike is the noble carrot.
For some, it’s just the basis for a mirepoix, but with the right love, these sweet root vegetables can make an incredible appetizer, lunch, or side dish. Honestly, if you served these with some crispy chickpeas, I feel like it could make an amazing vegan dinner option!
The best carrots are the freshest, so I got mine at a local farmers market, but use what you can get your hands on. I used my Forge To Table 7” Nakiri to slice the carrots on a bias into bite-sized pieces. Good to go just like this, honestly!
An important flavor in this dish is cumin; and not just cumin from a spice jar– but freshly toasted and ground cumin. Toasting spices before using them in cooking is crucial for enhancing their flavor profile and aroma.
Heat activates the natural oils within spices like cumin, intensifying their flavors and releasing aromatic compounds that might otherwise remain dormant. This process also helps to remove any excess moisture present in the spices, which prevents clumping. Toasting spices can elevate the overall taste of a dish, adding depth, complexity, and a delightful richness that will be perfect with the carrots.
Toast the cumin seeds in a dry skillet until fragrant. Remove to a mortar and pestle or spice grinder and get grinding. Toss the ground spice with your carrots along with some extra virgin olive oil and salt.
High heat and not overcooking the carrots is another key step to making a successful dish. We want to develop a light char but not blacken the carrots like a broiler, so crank that oven to 450F degrees for a quick roast. 10-12 minutes is enough to yield a tender-crisp texture that is perfect for this delicious salad.
Meanwhile, the dressing is another important factor in making a successful salad. I was lucky that I only had about ¼ cup of tahini left in the jar, so I assembled my dressing directly in the jar! Sherry vinegar, extra virgin olive oil, and some vigorous shaking (or whisking) are all it takes for it to come together. I seasoned mine with salt and MSG, but you don’t have to use MSG if you don't like it.
The final garnishes include raw sliced fennel, which is a delightful spring flavor, and radishes, which bring a welcomed crunch. Both of these will love that nutty vinaigrette! There's also chiffonade mint and Thai basil for a kick of freshness.
Assemble it all together in one large platter or individual plates, and you have a big winner of a spring salad! It can be enjoyed hot or cold, so try it out and decide for yourself! Spring for the fences!
Cumin Roasted Carrot Salad with Tahini Vinaigrette
Spiced roasted carrots with a nutty vinaigrette make a perfect side dish or salad to spring your kitchen back to life. Fresh mint and Thai basil bring a welcome brightness to balance the natural sweetness of the carrots. Try it warm or cold!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 35 minutes
Cook Time: 12 minutes
Servings: 6-8
Ingredients:
4 teaspoons cumin seeds
2 pounds carrots, washed, trimmed, and sliced into bite-sized pieces
⅓ cup + ¼ cup extra virgin olive oil, divided
2 teaspoons of kosher salt, plus more, to taste
Freshly cracked black pepper, to taste
¼ cup tahini
⅓ cup sherry vinegar
MSG, to taste (optional)
⅓ cup fennel, thinly sliced
2 tablespoons fresh mint, chiffonade
2 tablespoons fresh Thai basil, chiffonade
Radishes, thinly sliced, for garnish
Ground sumac berries, for garnish (optional)
Directions:
CUMIN. In a small and dry saute pan, toast cumin seeds over medium heat until fragrant, about 3-5 minutes. Grind in a spice grinder or with a mortar and pestle. Set aside.
TOSS. Preheat oven to 450F degrees. Using your Forge To Table 7” Nakiri, slice the carrots on a bias into bite-sized pieces. Place the sliced carrots into a large bowl and toss with ⅓ cup extra virgin olive oil, the ground toasted cumin, 2 teaspoons of kosher salt, and a pinch of freshly cracked black pepper. Toss well and spread onto a baking sheet.
ROAST. Roast in preheated oven until the carrots are lightly charred but tender-crisp in texture, about 8-12 minutes.
VINAIGRETTE. Meanwhile, in a small bowl, whisk together tahini, sherry vinegar, and extra virgin olive oil until homogenous. Season to taste with salt, pepper, and a pinch of MSG (optional).
GARNISHES. Using your Nakiri, thinly slice the fennel, slice the radishes, and chiffonade both the Thai basil and mint.
PLATE UP. On a large serving platter, spread a healthy amount of the tahini vinaigrette at the bottom and layer the warm roasted carrots on top of them. Spread the sliced fennel across the top of the carrots. Drizzle more vinaigrette over everything before topping with sliced radishes, chiffonade mint, chiffonade Thai basil, and a sprinkle of ground sumac berries. Enjoy while warm!
Chef’s Notes:
Carrots don’t need to be peeled if they’re washed well enough, but you can if preferred.
Thai basil brings a bright fennel aroma to pair with the sliced fennel, but regular basil or more mint work if you can’t find it.
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