Coal-Roasted Carrots with Ricotta, Herbs, and Black Pepper Honey

Few cooking methods do more to bring out a vegetable’ s natural sweetness than fire does to carrots. The high, dry heat caramelizes the natural sugars and the charring imparts a pleasantly bitter flavor to counteract the carrots’ sweetness. Black pepper and honey is one of my favorite duos and the perfect foil for fire-kissed carrots. Tangy and sweet, a final toss shellacs the carrots in a glistening glaze that ties it all together. To move the carrots in and out of the fire easily, you’ ll need a vegetable grill basket. The carrots will blacken in spots, so if you are using purple carrots, take care not to peel off too much of the dark flesh along with the charred bits.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the grill grate from a charcoal grill and build a hot fire with lump charcoal until red-hot. Put the carrots in a large mixing bowl and coat lightly with olive oil and season generously with salt, tossing to coat. Arrange the carrots in a grill basket in an even layer. Put on your fireproof gloves. Lay the grill basket with the carrots on top of the coals and, using a rake or shovel, carefully cover them with the surrounding hot coals so they are completely buried. The carrots should be charred and black in spots and slightly tender in the center in 5 to 6 minutes; check by piercing with a cake tester or paring knife. 2. Using tongs, carefully transfer the carrots to a bowl, cover with plastic wrap, and let them sweat for about 10 minutes to loosen their skins. Once the carrots are cool enough to handle, rub off the charred skins with paper towels. They don’ t have to be perfect; if a few burned bits are left on the carrots, don’ t sweat it. Set aside at room temperature while preparing the rest of the dish. 3. Place the honey and cracked pepper in a small saucepan and heat over medium-low heat until the mixture begins to bubble and turn a dark amber color, about 4 minutes. Add 2 teaspoons water and mix until well combined and the honey thins out slightly. Whisk in the butter until melted and continue to cook and whisk until the honey mixture is emulsified, about 5 minutes. Remove from the heat and cover to keep warm. 4. In a small mixing bowl, mix the ricotta and milk to loosen until it resembles small-curd cottage cheese. Set aside at room temperature. 5 . Coat a large sauté pan with olive oil and heat over medium heat. Lay the carrots in the pan and toss until heated through, about 2 minutes. Once the carrots are hot, pour in the pepper honey and continue to cook and toss until the carrots are shiny and glazed, about 5 minutes. Drizzle with the vinegar and toss to coat. 6. To serve, mound the ricotta in the center of a serving bowl and arrange the glazed carrots around it. Sprinkle with the basil, parsley, chives, and opal basil, if using. Season with fleur de sel and 3 turns of a peppermill. Finish with a drizzle of olive oil over the top.