Brandon Hudson
Culinary Project Manager
HelloFresh

Honey Roasted Carrots with Ras el Hanout

Recipe courtesy of Chef Brandon Hudson

Sponsor: National Honey Board

Servings: 10

Ingredients

• 25 ea carrots, preferably thinner with stems attached
• 2 Tbsp 50/50 olive oil blend
• 1 Tbsp ras el hanout
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper
• ¾ cup honey
• 10 cups frisee, washed and trimmed using only white and yellow parts
• 10 Tbsp goat cheese
• 10 Tbsp hazelnuts, roasted and roughly chopped
• 1 ea Cara Cara orange, zested and juiced

Directions

1. Trim stems off carrots and peel. Toss carrots with olive oil blend, ½ Tbsp ras el hanout, salt, and pepper. Roast at 425 degrees F for 15 minutes, turning halfway through.
2. Pull the carrots out and toss with 2 Tbsp of the honey and return to oven for 1 minute.
3. Allow to cool, then cut carrots in half lengthwise at a diagonal.
4. Per serving: Place 1 cup frisee center of plate. Place 5 carrot halves on top of the frisee. Crumble 1 Tbsp of goat cheese and 1 Tbsp toasted hazelnuts on top. Drizzle 1 Tbsp honey on top of everything.
5. Garnish with a drizzle of orange juice and a sprinkle of zest. Lastly, sprinkle a little of the remaining ras el hanout over the top.

Project Management: Summit F&B