This dish will make you want to eat your veggies

These curry roasted carrots are delicious

We teamed up with Charleston Wine + Food and executive chef, Shaun Connolly of Josephine Wine Bar, to cook up curry roasted carrots with coconut pesto!

Curry Roasted Carrots with Coconut Pesto

1# medium size carrots-peeled or scrubbed well

4oz goats milk feta

1 cup toasted pepitas

pickled chilis

micro celery or cilantro leaves

CURRY OIL

  • 1/2 cup grapeseed oil
  • 1 Tablespoon curry powder

-toast curry powder in a non-reactive pan until fragrant

-add oil-heat over medium heat until bubbling

-turn off heat and steep for 15 minutes

-strain through a fine mesh strainer, cheese cloth or coffee filter

PICKLED FRESNO CHILIS

  • 6-8 Fresnos or Jalopenos sliced into rings
  • 1 cup granulated sugar
  • 3 cups white vinegar
  • 1 cup of water
  • 3 cups crushed ice
  • 2 tablespoons black peppercorns
  • 4 fresh bay leaves

-combine all ingredients except crushed ice in a large non-reactive sauce pot

-bring to boil and simmer 5 minutes

-strain into container

-add crushed ice

-when cool, pour over sliced chilis -refrigerate overnight

COCONUT PESTO

  • 1/2 of a Serrano chili or 1 whole deseeded jalapeno
  • 2 garlic cloves
  • 3 tablespoons honey
  • 1/4 cup coconut milk
  • 3-4 sprigs cilantro with stems
  • 6 sprigs flat parsley- leaves only
  • 1/8 teaspoon espelette or cayenne
  • juice of 1 lemon
  • 1 teaspoon salt
  • 1 cup toasted pepitas- divided

-in food processor pulse chilis, garlic, honey, cilantro, parsley, half the pepitas,espelette, and coconut milk

-add lemon juice and salt to food processor while running

-should be a little chunky

-refrigerate to thicken

To Cook

  • peel and quarter carrots
  • toss with curry oil and sea salt
  • roast in 450-degree oven for 6-8 minutes
  • carrots can be served warm or room temperature
  • toss with pesto in a bowl
  • arrange on plate
  • garnish with pickled chilis, cheese, toasted pepitas, and micro greens or herbs

Charleston Wine + Food

Charleston Wine + Food is a non-profit organization that supports Charleston and the Lowcountry’s diverse culinary + hospitality community. Join the food and fun March 6 – 10, 2019 for the 14th installment of Charleston Wine + Food. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, this year’s festival will feature over 100 unique culinary experiences that will fill your belly + feed your soul. For five soul-smackingly good days, Charleston will serve as the backdrop for a gathering of top chefs, winemakers, authors, storytellers, artisans, and food enthusiasts from around the globe.

To keep with tasty and fun events make sure to give Charleston Wine + Food a thumbs up on Facebook and a follow on Instagram and Twitter!

 

Text and video created in partnership with our friends at Charleston Wine + Food