Ash’Kara’s Wood Roasted Carrots

This sweet, smokey, and caramelized mediterranean dish at Ash’Kara can be served as an appetizer or main dish.

Photo by Cassandra Stiltner.

“This is a completely plant based dish as we are always pushing the agenda of craveable, delicious vegetables. The roasted carrot dish represents that on so many levels.” —Daniel Asher, Ash’Kara Executive Chef and Partner

Wood Roasted Carrots

Yields: 4-6


Roasted Carrots

2 lbs. organic multicolored carrots
1/4 c. extra virgin olive oil
1 Tbsp. Maldon sea salt Maldon
4 oz. unsalted butter
1/4 c. local honey
6 cloves garlic, chopped
Pickled red onions, for garnish


1 c. Greek yogurt
1 c. goat cheese
1 tsp salt
1/4 c. olive oil

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Zhug Paste

1/2 tsp. toasted, ground cumin
1/2 tsp. toasted, ground coriander
1/4 tsp. sea salt
1/4 tsp. cracked black pepper
4 green cardamom pods, cracked open, use seeds only
1/4 c. chopped garlic
4 serrano chilis, stem and seeds removed
2 jalapenos, stem and seeds removed
1/3 c. chopped parsley
1/3 c. chopped cilantro
1/3 c. extra virgin olive oil


Roasted Carrots

Wash and trim the top off the carrots, leaving skin intact. Preheat the oven to 475F. Drizzle carrots with olive oil and sea salt. Place on a sheet tray in the oven and roast until the skin is charred and bubbly for approx. 20 minutes. In a sauté pan, warm butter, and honey on medium heat. Add carrots and let simmer while basting with honey butter. Add chopped garlic in at the last few minutes so it doesn’t burn—carrots should be glossy and soft, yet still have “bite” to them. Remove from heat and let cool slightly before plating.


Combine ingredients in a glass or stainless steel bowl. Place into layered cheesecloth, tie, and hang in the fridge over a bowl to catch the whey for 24 to 48 hours. Open cheesecloth, remove labneh cheese. Tip: The whey can be used as a brine, pickling liquid base, or cocktail.

Zhug Paste

Combine all ingredients (except olive oil) in a food processor, and pulse until coarse. Drizzle in olive oil slowly as you pulse to emulsify the spice paste. Adjust for heat and desired flavor as you wish.

To Finish

Mix the zhug paste into the labneh for desired level of heat. Dollop the labneh on a plate and place carrots on top. Garnish with pickled red onions, dukkah, and fresh herbs.

Pro Tips

• To create vibrant aromatics for all of your cooking, use whole spices and seeds, toast then grind fresh as needed in a mortar and pestle.
• Carrots can be charred on the grill until the skin is nicely caramelized and soft.
• Zhug can be frozen and used as needed to add heat and complexity to any dish.