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This Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle dish has been a staple on our menu at Partake by K-J since we opened. Inspired by multiple cuisines, including Thai and Mexican, this dish was created to showcase some of the beautiful vegetables we grow in our garden.
Roasting the baby carrots gives a heightened depth of flavor balanced with a rich carrot sauce enhanced with curry, coconut and guajillo chilies. The pepita brittle adds some sweet balance to the slightly spiced dish, as well as a crunchy texture. The finish of micro cilantro brings an herbaceous and freshness to this vegan dish. The perfect pairing is with our Vintner’s Reserve Riesling, with just a hint of residual sugar making it an ideal wine with spicy food.
Why Carrots? The Versatility of the Root Veggie
Carrots often get a bad rap for being simple, everyday vegetables. But when you dive a little deeper, you'll realize just how versatile they are! From raw in salads to roasted, grilled, or even pureed in sauces, carrots can take on many different flavors. In this dish, we’re roasting baby carrots to really bring out their sweetness and natural depth of flavor, creating a satisfying contrast to the spicy guajillo chili and the rich coconut sauce. Plus, let’s be real—there's just something comforting about carrots, isn’t there? They’re like the dependable friend who’s always there to make a meal feel complete.
Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Servings:
4
Ingredients
For the sauce:
- ½ large shallot, sliced
- 1 clove garlic, smashed
- 1 tsp. olive oil
- ¾ tsp. red curry paste
- 1 cup carrots, peeled and sliced
- ½ guajillo chili, seeded, toasted and soaked in hot water for 10 minutes
- ½ can (13.9 oz.) coconut milk
- ½ cup water
- ¾ tsp. kosher salt
- ¾ tsp. freshly squeezed lime juice
For the pepita brittle:
- ½ cup sugar
- ⅛ cup water
- ½ tsp. Karo syrup
- ⅓ cup pepitas
- 1 tsp. Aleppo pepper (cayenne pepper may be substituted)
- ½ tsp. kosher salt
For the carrots:
- 2 lbs. fresh bunched baby carrots, washed, peeled & ends trimmed
- 2 Tbsp. olive oil
- 2 tsp. kosher salt
To serve:
- ½ cup flaked unsweetened coconut, toasted
- ¼ cup cilantro leaves, chopped
Instructions
For the sauce:
- In a sauce pot over medium-low heat, add shallot, garlic and oil. Sweat the shallots and garlic for 6 minutes or until soft with no color. Add curry paste and cook for an additional 2 minutes. Add carrots, chili, coconut milk, water and salt. Simmer over medium heat for 20 minutes until carrots are cooked through. Carefully, pour contents into a blender and purée until smooth. Add lime juice and adjust seasoning as necessary.
For the pepita brittle:
- Line half of a quarter sheet tray with aluminum foil. Spray with pan spray.
- In a small sauce pot, add sugar, water and Karo syrup and stir to combine. Bring to a boil and simmer on medium heat, making sure flames do not come up the sides of the pot. Simmer for approximately 6 minutes until sugar becomes caramel (golden brown in color). Remove from heat and immediately add pepitas, Aleppo pepper and salt; stir to combine. Pour hot mixture onto prepared pan and allow to completely cool before chopping. Extra brittle can be stored in an airtight container for up to 1 week.
For the carrots:
- Preheat oven to 400⁰F. Place a baking sheet in the oven to preheat for 10 minutes.
- Cut the carrots in a uniform size. Toss with oil and salt. Carefully, pour carrots onto the hot baking sheet in an even layer. Roast for 6 minutes, toss, and roast for approximately 6 minutes more or until tender (but not mushy).
To serve:
- Spoon warm sauce onto a serving plate, top with carrots and sprinkle with coconut, brittle and cilantro leaves.
Pairing with Kendall-Jackson Wine
When it comes to pairing wine with a dish like this, you want something that complements both the spice and the richness of the coconut sauce. That’s where the Kendall-Jackson Vintner’s Reserve Riesling comes in. With its natural acidity, slight sweetness, and crisp finish, this wine cuts through the richness of the coconut while also taming the heat from the guajillo chile. It’s the ideal partner for this dish, helping to balance the spicy, creamy, and sweet elements while adding an extra layer of refreshing brightness. Whether you're celebrating with friends or enjoying a cozy night in, this Riesling is the perfect match for this carrot-forward dish.
