Charred Carrot & Honey Salad

A seasonal dish that leans into the deep, sweet flavour of carrots and uses long-storage vegetables available in the Shuswap.

Ingredients

• 1lb carrots, peeled

• 1-2 tbsp high-heat oil (eg. canola, avocado)

• 1/4 cup vegetable stock

• 1 shallot, thinly sliced

• 1-2 clove garlic, sliced

• A pinch of dried chili flakes (optional)

• 1 knob butter

• 1-2 tbsp honey (to taste) from Onyx Apiary

• A small handful of pistachios (roughly chopped)

• Salt (to taste)

Method

1. Heat an oven-safe pan or dish over medium-high heat and add the oil.

2. Add the carrots and sear, turning occasionally, until charred on all sides. Don’t rush this because colour equals flavour.

3. Add the vegetable stock, shallot, garlic, and chili flakes.

4. Transfer to a 350°F (175°C) oven and roast for about 20 minutes, or until the carrots are tender and most of the liquid has cooked off.

5. Remove from the oven and add the butter, honey, and pistachios.

6. Toss gently until everything is glossy and coated. Taste and adjust salt or honey as needed.

Notes

• Serve warm as a side dish or salad

• Great alongside roasted meats, grains, or on its own

• Leftovers are excellent at room temperature