Heirloom carrots are one of those vegetables that I gravitate toward again and again every spring. They’re a staple in our home. I use them to make carrot soup, carrot tikkis or patties (for burgers) and roasted carrot dip with crudités.
I also roast carrots to make this dish, Garam Masala Roasted Carrots with Pistachio Whipped Goat Cheese.
Fondest spring memories
When I think about spring with my kids in their earlier years, my fondest memories are all related to the Easter egg hunts that they would participate in at school. I remember putting the cutest pastel outfits on them, plus adorable bunny hats or a bunny headband for my daughter.
Seeing their enthusiastic grins, coveting those Easter eggs in their tiny baskets, discovering all that candy — it was all priceless.
As teens, they care less about Easter treats, but they enjoy all the spring-inspired meals I make at home. One of their favorites is green pasta with a vibrant pesto made from artichokes, green peas and green garlic. They also enjoy roasted carrots, a popular Easter side dish. I give this quintessential side a twist by roasting the carrots in Indian spices.
Ingredients for the Garam Masala Roasted Carrots with Pistachio Whipped Goat Cheese
The ingredients for the Garam Masala Roasted Carrots with Pistachio Whipped Goat Cheese are:
Garam Masala Roasted Carrots
- Heirloom carrots
- Olive oil
- Garam masala
- Fennel and coriander seeds, toasted and crushed
- Salt and black pepper
- Garlic powder
- Balsamic glaze
Pistachio Whipped Goat Cheese
- Goat cheese
- Greek yogurt
- Salt and black pepper
- Honey
- Lemon juice
- Pistachios
Garnish
- Pistachios
- Cilantro
How to make the Garam Masala Roasted Carrots with Pistachio Whipped Goat Cheese
Washing the carrots well is essential because these are root vegetables with quite a bit of dirt on them, even if they look clean. I do not peel the skins off heirloom carrots — more fiber!
I love buying different colored carrots for pops of purple, yellow and orange on the baking sheet, dressed up in olive oil, spices and balsamic glaze.
I use garam masala, which is a common Indian blend of spices, along with toasted and crushed fennel and coriander seeds.
Balsamic glaze, which is a sweet, tangy and sticky reduction of balsamic vinegar, brings out the natural sweetness of the carrots.
How to toast the fennel and coriander seeds?
When you toast the fennel seeds and coriander seeds, be sure to constantly stir so you don’t accidentally burn the seeds. You’ll know the seeds are ready when you can smell their fragrant aroma, after about 3 minutes.
After cooling the spices completely, you can coarsely crush them in a spice grinder, a coffee grinder or a mortar and pestle. The earthiness pairs well with the carrots.
I put the carrots on the bottom rack of the oven to roast until they are fork tender, meaning you should be able to prick a carrot with the fork and have it slide in without any difficulty. Be sure to flip the carrots halfway through to get that nice, slightly charred sheen.
Pistachio Whipped Goat Cheese! EPIC!
While the carrots are roasting, make the pistachio whipped goat cheese. This dip is truly epic, and I cannot rave enough about it. You mix the ingredients — such as goat cheese, yogurt, honey, lemon and finely ground pistachios — in a food processor until it becomes smooth, creamy and luscious.
The pistachios add a special nutty taste and give it a wonderful texture as well. Once you fall in love with this delicious dip, try using it in other ways: Pair it with other roasted vegetables, use it as a spread on a sandwich, or make crostinis with the dip and roasted carrots cut into bite-size pieces.
Assembly of the final dish!
Assembly is easy. The carrots are placed on top of the pistachio whipped goat cheese, and garnished with finely chopped pistachios and cilantro.
Enjoy it as a side dish or as a main, along with some olive oil-toasted bread. This has become a popular dish in our home and I sure hope it becomes one in yours, too.
How to toast the fennel and coriander seeds?
When you toast the fennel seeds and coriander seeds, be sure to constantly stir so you don’t accidentally burn the seeds. You’ll know the seeds are ready when you can smell their fragrant aroma, after about 3 minutes.
After cooling the spices completely, you can coarsely crush them in a spice grinder, a coffee grinder or a mortar and pestle. The earthiness pairs well with the carrots.
What kind of coffee grinder do you use for grinding spices?
I have the Black and Decker coffee grinder, and it works really well for spices.
Can I store the leftovers?
The leftovers are best stored separately, by removing the carrots and storing them in a separate container, and the whipped goat cheese in another container, in the fridge for upto 2 days.
Other Spring inspired/ Easter dishes on my blog are:
- Artichoke, Green Peas and Olives Pasta
- Gnocchi Asparagus Bake with Peas and Bean Puree
- Roasted Broccolini with Radish and Salsa Verde
- Carrot and Chai Masala Cake with Pistachio Frosting
- Easter Egg Malt Cookie with Strawberry Ganache
If you make this recipe, or any of the recipes, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
*First published for S.F.Chronicle.com linked here *
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Garam Masala Roasted Carrots with Pistachio Whipped Goat Cheese
Ingredients
Garam Masala Roasted Carrots
- 2 pounds heirloom carrots
- 1/4 cup olive oil
- 1 1/2 teaspoons garam masala
- 1 teaspoon toasted and crushed fennel seeds
- 1 teaspoon toasted and crushed coriander seeds
- 1 1/2 teaspoons table salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic glaze
Pistachio Whipped Goat Cheese
- 5 ounces goat cheese
- 3/4 cup Greek yogurt
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 cup finely ground pistachios
Garnish
- 3 tablespoons finely chopped pistachios
- 2 tablespoons finely chopped cilantro
Get Recipe Ingredients
Method
Make the Garam Masala Roasted Carrots
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Trim the greens off the carrots. Wash the carrots well and pat them dry. You don’t need to peel the skin.
- In a large shallow bowl, add the olive oil, garam masala, fennel seeds, coriander seeds, salt, pepper, garlic powder and balsamic glaze. Whisk until well combined.
- Add the carrots to the mixture and toss well.
- Spread the carrots onto the prepared baking sheet.
- Place it on the bottom rack of the oven and bake for about 30 minutes, flipping the carrots halfway through. If you can easily slide a fork into the carrots, they are done.
- Remove and set aside.
Make the Pistachio Whipped Goat Cheese
- In a food processor, add all of the ingredients and blend until smooth.
To assemble
- Use a rubber spatula to spread the pistachio whipped goat cheese out onto a large platter.
- Place the roasted carrots on top.
- Garnish with the pistachios and cilantro.
- Serve immediately.
Note:
- If you want to get ahead, you can roast the heirloom carrots one day in advance and make the pistachio whipped goat cheese two or three days in advance; store them separately in an airtight container in the fridge.
- Assemble the dish right before serving by warming the carrots in a 300 degree oven for about 10 minutes.
Notes
How to toast the fennel and coriander seeds?
- When you toast the fennel seeds and coriander seeds, be sure to constantly stir so you don’t accidentally burn the seeds. You’ll know the seeds are ready when you can smell their fragrant aroma, after about 3 minutes.
- After cooling the spices completely, you can coarsely crush them in a spice grinder, a coffee grinder or a mortar and pestle. The earthiness pairs well with the carrots.
What kind of coffee grinder do you use for grinding spices?
- I have the Black and Decker coffee grinder, and it works really well for spices.
Can I store the leftovers?
- The leftovers are best stored separately, by removing the carrots and storing them in a separate container, and the whipped goat cheese in another container, in the fridge for upto 2 days.
