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Chef Eden Grinshpan, host of Top Chef Canada and cofounder and executive chef of Middle Eastern restaurant Dez in New York City, recently dropped by our test kitchen to whip up harissa and honey roasted carrots.
Our first reaction: Who knew a simple ingredient like carrots could taste so complex? A four-ingredient sweet-and-spicy sauce enhances the flavor of the carrots. Garnishing them with dukkah—a spice mixture of toasted nuts, herbs and seeds—takes the dish completely over the top.
We’re officially stealing her plating technique—the yogurt moat—for every single roasted veggie dish we serve from now on. And it’s surprisingly easy: She smears a giant circle of yogurt on a serving platter, then tops it with the veggies. But the trick adds a ton of creamy richness and makes the plate appear so much fancier.
OK, ready to get cooking? You only need 30 minutes and a few ingredients.
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