Raw & roasted rainbow carrots with sesame & lime from Cook This Book: Techniques That Teach and Recipes to Repeat (page 225) by Molly Baz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emily_4k034p on February 20, 2026

    If i was only going to make one thing from this book it would be these carrots. WOW!!!

  • Hansgee on January 13, 2023

    SO GOOD. Omg. Wanted an easy side that wasn’t a green to pair with her Big Shells w/ Escarole, etc. recipe. I love Alison Roman’s grilled carrots with cotija and lime; I love tahini-glazed carrots: I just love roasted carrots. But this may be my new favorite way to prepare them. The earthiness from the roasted root vegetables and the punch of acidic, fresh flavor from the lime and other seasonings worked so well together. Next time, we’d do less that half (maybe a quarter or third) of the carrots left raw. Also, make sure you’re very thinly slicing the raw carrots. It makes all the difference. The raw ones are good for texture, but nuts or another raw vegetable could probably be subbed as well. Updated to say: I’ve made these for many events and they are always gobbled up. Perfect at any temp. I like the raw carrots more now than I did previously: trick is to slice very thin and let marinate in the dressing.

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