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Roasted carrots with harissa-onion jam, marcona almonds, and manchego

Yield: 4

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Ingredients

For the carrots

• 2 bunches (about 1 lb) carrots, scrubbed and cut into bite-sized pieces
• 1 tablespoon olive oil

For the celeriac

• 2 yellow onions, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• ½ teaspoon caraway seeds
• 1 tablespoon tomato paste
• 2 teaspoons harissa, store-bought or homemade
• ½ teaspoon paprika

To serve

• ½ cup marcona almonds (see note)
• 6 oz manchego (aged 6-12 months ideally)
• orange zest

Instructions

1. Preheat the oven to 425°F with the fan on.
2. Roast the carrots. Toss the carrots in the olive oil and season with salt and pepper. Roast until deeply caramelized, about 25-30 minutes.
3. Make the onion jam. Heat a large frying pan over medium-high heat. Add the oil and onions. Cook, stirring regularly, until the onions are very brown. The goal is to soften the onions and create a bit of char but avoid burning them to the point of bitterness. This will take about 15 minutes. If the onions start sticking, add a bit more olive oil. When the onions are deeply browned, reduce the heat to medium-low and add the remaining ingredients. Cook for another 10 minutes, reducing the heat further if the mixture begins to scorch. Set aside.
4. Plate. Divide the carrots amongst shallow bowls or salad plates. Cover with the onions. Use a microplane to grate a few rasps of orange zest over each plate. Sprinkle with almonds and cover with grated cheese.

Tip

Marcona almonds are creamier, sweeter, and generally saltier than your typical almond. You can substitute regular almonds, or even hazelnuts, but if you haven’t tried Marcona almonds, do yourself a favor and seek them out.

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