by Sarah Steimer
For the carrots:
- 2 pounds young or baby carrots, tops removed (leave a little of the stem if it still looks good)
- 4 tablespoons olive oil, divided
- 2 teaspoons red wine vinegar
- 1/2 teaspoon paprika
- salt and pepper, to taste
- 2 garlic cloves, minced
- 2 teaspoons minced shallot
- 1/4 teaspoon dried coriander
- 1/4 teaspoon dill
- 1/2 teaspoon crushed red pepper
Preheat the oven to 350 degrees.
In a medium bowl, whisk together 2 tablespoons olive oil, vinegar, paprika, salt and pepper, garlic, shallot, coriander, dill and crushed red pepper. Add the carrots and toss until coated.
Place the carrots on a pan or baking dish — along with any extra marinade — and cover with aluminum foil so the carrots team through. Roast until fork-tender, about 15-18 minutes. Remove the foil and roast an additional 3-5 minutes.
For the sauerkraut and chickpea puree:
- 2 cups cooked chickpeas, or one 15-ounce can, rinsed and drained
- 3/4 cup bottled sauerkraut, plus 2 tablespoons of its juice
- 2 tablespoons dill
- 2 tablespoons Dijon mustard (I used spicy)
- salt and pepper
- 2 tablespoons olive oil
- 1 clove garlic, smashed
Combine all ingredients in a food processor. Process until the mixture reaches a smooth, hummus-like consistency.
Serve the carrots and puree together, along with a side of crusty bread.
Makes about 6-8 servings.
Recipe adapted from: Food52