Cajun Carrots with Buttermilk Dressing Drizzle | Yields 8 servings
Cajun Carrots
1 lb baby heirloom carrots (varieties include Scarlet Nantes, Touchon and Danvers)
1 ½ tbsp light brown sugar
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
½ tsp ground black pepper
2 tsp kosher salt
¼ cup olive oil
4 tbsp buttermilk dressing (see below)
½ lemon zest and juice
½ cup toasted pumpkin seeds
Sprigs of dill, basil, or cilantro
1. Preheat oven to 425°.
2. Wash and scrub carrots.
3. In a bowl, toss the olive oil and seasonings. Add the carrots, coating them heavily with seasoning.
4. Lay carrots out in a single layer on a baking sheet lined with parchment paper.
5. Roast until carrots are tender. If more color and caramelization is desired, broil the carrots on high after baking until the edges start to char slightly.
6. Plate the carrots and drizzle buttermilk dressing over them. Zest and squeeze fresh lemon juice over the top. Sprinkle toasted pumpkin seeds and garnish with the fresh herbs (sprigs of dill, basil, or cilantro).
Buttermilk Dressing
Yields: 1 ½ cups
1 cup mayonnaise
⅓ cup buttermilk
2 tbsp chives, minced
1 tbsp lemon juice
1 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
1 tbsp tarragon, finely chopped
1 tsp lemon zest
1 tsp Zatarain’s Pro Boil
1. In a large mixing bowl, whisk together all ingredients until smooth.
2. Store any leftovers in the refrigerator for up to 10 days.
About the Chef
Chef Amy’s recipes present a modern take on NOLA’s multicultural menus and social dining culture, with influences from a childhood spent in Germany, Japan, California, New York and across the South in Georgia and Virginia. She is a graduate of the Culinary Institute of America and has served as the executive chef of Copper Vine and Bonfire Elemental Events since 2020.
