Skip to main content
Epicurious
Cookbooks

Young Carrots With Spring Onions, Sumac, and Anchovies

3.8

(7)

Photo of roasted young carrots and spring onions on a serving platter with plates and a slotted spoon on the side.
Photo by Joseph De Leo, Food Styling by Pearl Jones

Various vegetables respond wonderfully to this preparation, especially when they are young and delicate and have just hit the market. Here carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions. When spring onion season has passed, you can substitute scallions.

See Related Recipes and Cooking Tips

Read More
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.