I’m often looking for different ways to prepare vegetables because truthfully, there are many days that dinner might be the only meal my kids eat their veggies. This recipe is based on a Grilled Carrot Salad recipe from Chef Bryce Gilmore. The roasted carrots are the centerpiece of the dish and the accompanying Brown Butter Vinaigrette is incredible. For a vegan option, feel free to replace the butter with olive oil but I love the nutty flavor the butter imparts on the dish. The original version uses almonds which I replaced with pumpkin seeds for my nut-allergic son. The smoky marinade on the carrots adds bold flavor that makes me not miss the meat and the simple preparation of the couscous rounds out the meal beautifully.

Serves 5-6
Prep time: 45 min – Cook time: 40 min

For Carrots:
1/2 cup extra-virgin olive oil                                    4 tablespoons unsalted butter
2 tablespoons smoked sweet paprika                    2 tablespoons sherry vinegar
1 tablespoon ground fennel                                    1 tablespoon water
1 tablespoon ground coriander                               2 tablespoons raw pumpkin seeds
3 garlic cloves, thinly sliced                                    flaky sea salt and freshly ground
4 thyme sprigs                                                        black pepper
2 pounds baby carrots

For Couscous:
1 box couscous (or 2 cups uncooked)
1 tablespoon olive oil
1/2 sweet onion, chopped
1/3 cup raisins
2 cups water or broth
1 can garbanzo beans (chick peas)
flaky sea salt and fresh ground pepper

For Garnish:
1 bunch chives, chopped
micro greens

  1. In a bowl, combine olive oil, paprika, fennel, coriander, garlic and thyme. Place carrots one a baking pan and pour marinade over, coating well. Let sit for 1-2 hours.L1180061
  2. Preheat oven to 400 degrees. Bake carrots in oven, stirring occasionally for 30-45 minutes, until carrots are tender.
  3. Meanwhile, in a small pan, cook the butter over moderate heat until lightly browned and

    Browned Butter

    smells nutty, stirring occasionally, for about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and 2 tablespoons of pumpkin seeds and puree until smooth. Season to taste with salt and pepper. Set aside.

  4. Add 1 tablespoon olive oil to a medium size saucepan. Add chopped onions and sauté until translucent, about 5-6 minutes. Add raisins, chickpeas and water or broth and bring to a boil. Add couscous, cover and remove from heat and let stand for 5 minutes. Fluff with a fork.L1180079
  5. To serve, spoon couscous onto plates. Top with roasted carrots and garnish with chives and micro greens. Drizzle Browned Butter Vinaigrette over dish and serve immediately.

Meet the Author


Diana lives in Danville, California with her husband Rob and their two children, Anders and Leah. A chef by trade, her focus now is on preparing easy yet nourishing meals for her family but she still enjoys entertaining her close friends and family with elaborate parties or simple outdoor barbecues. Diana has a passion for travel and loves the process of planning a new adventure but you can usually find her volunteering at schools or sitting on a sideline. Two of her very favorite places in the world are Wrightsville Beach, North Carolina and Hamilton, Montana.

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