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An autumnal roasted carrot salad recipe with cracked pepper and cumin crème fraîche.
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Roasted Carrot Salad with Cracked Pepper and Cumin Crème Fraîche
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This roasted carrot salad is all about the contrast between crispy-edged, supple carrots and pillowy crème fraîche with flecks of pepper, freshly ground cumin, and lemon zest. The cracked pepper crème fraîche and fresh ground spices can be prepped up to a day ahead of time. 

Recipe Type: Dinner, Salad
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 1 bunch carrots, greens attached
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon peppercorns, divided
  • 3/4 teaspoon cumin seed, divided
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/2 cup crème fraîche
  • zest of 1 lemon
  • 2 tablespoons minced fresh oregano leaves
Instructions
  1. Preheat oven to 425 degrees F.
  2. Trim all but 1/4-inch of the greens from the carrots. Halve larger carrots lengthwise. Use a mortar and pestle or spice grinder to crack the pepper and grind the cumin (this can be done at the same time).

  3. To make cracked pepper crème fraîche, stir in 1/4 teaspoon each cracked pepper and cumin, and most of the lemon zest (reserve a few pinches as a garnish) into the crème fraîche and refrigerate.

  4. On a large baking sheet, toss carrots with olive oil, remaining 1/2 teaspoon each pepper and cumin, chili powder, and sea salt. Roast 30 - 35 minutes or until carrots are tender with crisp edges, flipping carrots halfway through.

  5. Add a generous dollop of spiced crème fraîche to the serving plate and top with roasted carrots. Finish with fresh oregano and reserved lemon zest and serve.