Carrot Asado
Rich Landau opened his first vegetarian restaurant in 1994. He and his wife Kate Jacoby are owners and chefs at Vedge.
This recipe is featured in Vegan South American Food
¡Vamos a un asado! That’s right—we’re going to a barbecue! A Latin one, and we’re gonna grill carrots! Yes, you can coax smoky, gamey flavors out of just about anything if you know what you’re doing. And if you use the right ingredients, you can get a sticky, sweet, and tangy sauce that will impress the most devout carnivore. At V Street, we lacquer all kinds of veggies with the whole gamut of different sauces, spice blends, and marinades, and Carrot Asado is a fan favorite. By leaving the skins on (repeat, do not peel!) and roasting the carrots before grilling, you get a tender texture through the middle and an almost crispy skin on the outside. The effects are always outstanding, and the possibilities are truly endless. So grab some napkins and roll up your sleeves!
- Servings 4-6
Ingredients
- 8 to 10 medium carrots, trimmed
- 45 ml (3 tablespoons) sunflower oil
- 10 ml (2 teaspoons) Latin Spice Blend*
- 30 ml (2 tablespoons) rice wine vinegar
- 1.2 ml (¼ teaspoon) cumin
- 1.2 ml (¼ teaspoon) paprika
- 30 ml (2 tablespoons) tamari
- 10 ml (2 teaspoons) agave nectar
- 60 ml (¼ cup) ketchup
- 10 ml (2 teaspoons) molasses
* Please click for the Latin Spice blend recipe
Preparation
1. Preheat the oven to 204 °C (400°F). Place the carrots in a large bowl with 15 ml (1 tablespoon) of the sunflower oil and the Latin Spice Blend and toss to combine. Arrange the carrots in a single layer on a sheet pan and roast until just tender, about 15 minutes, depending on their size. Remove from the oven and set aside to cool fully.
2. Combine all of the remaining ingredients in a blender with 60 ml (1/4 cup) water and blend until smooth. Transfer to an airtight container and store in the refrigerator for up to 1 week.
3. When ready to serve, heat a chargrill on high or a grill pan over high heat. Toss the carrots with the glaze, then grill until the sauce caramelizes and the carrots show char marks, turning once or twice, about 4 minutes. Serve immediately.
Rich Landau & Kate Jacoby
Rich Landau and Kate Jacoby are the husband-and-wife chefs and owners of Vedge, a modern vegetable restaurant that opened in 2011 to rave reviews from diners and critics alike and V Street, a global street food bar where the vegetables remain the center of the dish. Landau has been at the forefront of vegetarian dining since 1994, when he opened his first restaurant. In 2009, he served the first-ever vegan dinner at the James Beard House. In 2015, he was listed as a finalist for the James Beard award for Best Chef: Mid-Atlantic. Jacoby is Vedge’s pastry chef and manages its cocktail and wine program. In 2015, she was listed as a semifinalist for the James Beard award for Best Pastry Chef. They live in their native Philadelphia.
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