Roasted Carrots With Yaji Spice Relish
Updated Oct. 1, 2021
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds carrots, scrubbed, cut into 3- to 4-inch pieces, halved lengthwise if thick
- ¼cup neutral oil, such as grapeseed or vegetable oil
- Kosher salt (Diamond Crystal)
- 1(1½-inch) piece fresh ginger, scrubbed
- 1cup thinly sliced scallions (from about 5 scallions)
- 2lemons
- 1tablespoon roasted peanut oil (optional)
- 1tablespoon yaji spice (see Tip)
- ¼teaspoon smoked paprika
- ½cup chopped fresh parsley
- ¼cup toasted unsalted peanuts, roughly chopped
Nutritional analysis per serving (6 servings)
276 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 5 grams protein; 846 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
- Step 2
As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
- Step 3
While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.
- To make about ¼ cup yaji spice blend, combine ¼ cup toasted peanuts, 1 tablespoon ground ginger, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Pulse in a spice grinder, or use a mortar and pestle to make a fine powder. Store in an airtight container for up to a month.
Private Notes
Comments
Yaji naturally has a sweet, smoky earthiness to it! You can certainly try with almonds but I would recommend 21/2 tsp of paprika to compensate. I'd suggest using whole toasted almonds
Scrumptious! Added all the Yaji spice ingredients directly into the relish with no problem (improvised with some lemongrass I had in the freezer for additional flavor.) Used dragon carrots (dark burgundy with orange and light yellow centers) mixed with standard orange for a great show. Will definitely make it again. I have been looking for an easy yet showy way to use my garden carrots. Perfect compliment for my roast chicken for Shabbat dinner.
With a peanut allergy in the house, could we substitute almonds? If I already have powdered almonds, would I use a quarter cup of it, or less?
I make my own Yaji but I make it with ingredients I have at home always: and I use Pepita (Mexican crushed pumpkin seed powder) instead of crushed peanuts, and habanero powder in addition to all the spices in the "Tip"
Came here to say that these were the biggest hit at Thanksgiving this year. Even made it nut-free because my sister has an allergy - still a hit! Subbed cilantro for parsley because it’s what I had on hand. Should have made the entire 5lb bag of carrots because these went fast and also the carrots do shrink when you slowly roast them to get that lovely deep flavor. 10/10 will make Yewande’s dish again.
Brightened roast carrots with a unique but mild complexity. If I made it again, I'd be interested in strengthening the yaji to be more noticeably prominent (or just adding more). I just went with what the recipe suggested as a starting point. Peanut toppings are a big win -- go heavy on it.