ROASTED CARROTS AND CANNELLINI BEANS IN ALMOND BROTH

I got this idea from Kismet in Los Angeles: sweet carrots, tinged with a little chile and the warming spice of clove, roasted with beans (they used chickpeas, but cannellinis bring a buttery note that I adore) in a dark, nutty broth. Serve with rice or with crusty bread for sopping up the juices. 4 to 6 servings

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F.

Step 2

Cut the carrots into 1½-inch chunks. (If desired, use a “roll cut”:

Step 3

make a diagonal cut across the carrot, then roll it a half-turn and, holding your knife at the same angle, cut crosswise again to create a wedge shape, and repeat.) In a large heavy-duty skillet or deep baking dish big enough to hold the carrots in one layer, whisk together the tomato paste, olive oil, cloves, chile, and salt. Add the carrots and toss to thoroughly coat.

Step 4

Roast until the carrots are barely fork-tender and browned, 35 to 45 minutes.

Step 5

Combine the broth, almond milk, and ⅓ cup chopped almonds in a measuring cup with a spout.

Step 6

When the carrots are ready, scatter in the beans and pour in the broth mixture. Return to the oven and continue roasting until the broth has reduced slightly, about 15 minutes.

Step 7

Stir in the lemon juice. Taste and add more salt if needed.

Step 8

Sprinkle the remaining ¼ cup chopped almonds and the mint leaves on top and serve hot from the skillet or dish.