PRINT THIS RECIPE
INGREDIENTS:
- 1½ pounds orange or rainbow carrots, with tops
- 5 tablespoons
- olive oil
- Kosher salt
- 3 fresh thyme sprigs
- 4 shallots, unpeeled, halved
- 1 orange, halved
- 1 cup Dill Salsa Verde
- Fennel pollen or fennel seeds, for garnish
- 2 tablespoons salt-packed medium capers, rinsed
- Fresh dill sprigs
INSTRUCTIONS:
- Preheat the oven to 425°F.
- Cut off the carrot tops and reserve for the salsa verde.
- Scrub the carrots, trim the woody stem ends, and halve lengthwise.
- Arrange them in a single layer in a large roasting pan.
- Drizzle with the oil and season generously with salt. Toss to coat.
- Add the thyme and shallots cut side down.
- Roast until the carrots are very tender and the shallots are softened-the shallots will char on the outside and steam on the inside, 20 to 25 minutes.
- Remove the shallots from their skins.
- Transfer the carrots and shallots to a large bowl. Squeeze the orange halves over them.
- Season with more salt to taste.
- Pile the carrots on a serving dish and top with generous spoons of salsa verde.
- Garnish with pinches of fennel pollen, the capers, and some dill sprigs and serve.
Dill Salsa Verde
INGREDIENTS:
- 3 large eggs
- 1 bunch dill fronds and soft stems, finely chopped
- 1 bunch carrot tops or parsley leaves, finely chopped
- 2 tablespoons salt-packed medium capers, rinsed and finely chopped
- 2 oil-packed anchovy fillets, drained and finely chopped
- 1 shallot, finely chopped
- 1½ cups extra-virgin olive oil
- Kosher salt
- About 3 tablespoons red wine vinegar
INSTRUCTIONS:
- Set up a large bowl of ice and water and have near the stove. Fill a medium saucepan two-thirds of the way with water and bring to a boil over high heat.
- Once the water is boiling, gently lower the eggs into the water with a slotted spoon and cook for 3 minutes. Transfer the eggs to the ice bath and let them sit for 5 minutes to stop the cooking process. Drain and set aside.
- In a large bowl, combine the dill, carrot tops, capers, anchovies, and shallot.
- Crack the eggs in half and add the runny yolks to the herb mixture. Stir to combine. Add the olive oil and stir once more. Season to taste with salt.
- Just before serving add 1½ tablespoons red wine vinegar per 1 cup of salsa verde.
- Store leftovers in the refrigerator for up to 1 week.
