This recipe comes to us courtesy of Food52’s Kristen Miglore and her new cookbook, Genius Recipes. In it, she writes:
Roasted carrots seem like a perfect realization of everything a carrot should be: their blunt crunch softened, their sweetness concentrated, their smooth facade pleasantly crinkled. In practice, though, they can have a hard time living up to their promise: they don’t cook through, they burn before they’re tender, they somehow wind up flavorless. This recipe does away with all of that.
By boiling the carrots in salted water first, briefly, while you put together their garlic-thyme-cumin marinade, they’ll roast much more quickly, and nothing—not carrot, not marinade—will burn. You’ll also put half an orange and half a lemon in the roasting pan with them so that you can use juices from the roasted citrus for the dressing. With this simple move, the dressing takes on a new dimension—mellow, sweet acid layered on bright—and you won’t need to add much else.
Construct your salad on plates or one big platter: your perfectly roasted carrots, wedges of avocado, a bramble of sprouts and herbs, crème fraîche, and citrusy dressing in splashes, sunflower and sesame seeds skittered all over.