Food Recipes Dinner Vegetarian Main Course Hot Honey–Carrot Flatbreads with Basil Chermoula 5.0 (1) 1 Review The former chef of 232 Bleecker in New York City, Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Active Time: 25 mins Total Time: 1 hr Servings: 4 Cook Mode (Keep screen awake) Ingredients Basil Chermoula 2 quarts plus up to 3 tablespoons water, divided 2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste 1 bunch scallions 1 cup packed fresh basil leaves 2 tablespoons grapeseed oil 2 teaspoons fresh lemon juice 1 teaspoon cumin seeds, toasted 1 teaspoon coriander seeds, toasted Carrots 1 ½ pounds medium-size multicolored carrots, cut diagonally into 1-inch-thick pieces 2 tablespoons olive oil 1 teaspoon kosher salt ¼ cup honey ½ teaspoon Espelette pepper or Cobanero chile flakes, or more to taste Additional Ingredients 1 ⅓ cups ricotta cheese, at room temperature 4 (about 8- x 6-inch) naan, warmed Flaky sea salt, grated lemon zest, and black pepper, for garnish Directions Make the basil chermoula Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in 2 tablespoons kosher salt. Slice white and light green parts of scallions into 1/2-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well. Place scallion mixture, grapeseed oil, lemon juice, cumin seeds, coriander seeds, and remaining 1/2 teaspoon kosher salt in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1/2 tablespoon at a time, as needed to reach desired consistency. Season with additional salt to taste. Make the carrots Preheat oven to 425°F. Toss together carrots, olive oil, and kosher salt on a large rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven. Drizzle carrots with honey, and sprinkle with Espelette; toss to coat. Roast at 425°F until carrots are tender and glazed, 8 to 12 minutes, stirring every 4 minutes. Spread ricotta evenly over naan, leaving a 1/2-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon chermoula; reserve remaining chermoula for another use. Garnish with sea salt, lemon zest, and black pepper. Make Ahead Chermoula can be refrigerated in an airtight container up to 2 days. Suggested Pairing Lightly off-dry white: Loosen Bros. Dr. L Riesling Originally appeared: August 2021 Rate It Print