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    Roasted Carrots with Zesty Carrot-Top Salsa and Lemon-Squid Medley

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    Pixicook editorial team

    A delightful combination of roasted carrots, zesty carrot-top salsa, and a lemon-squid medley that balances flavors and textures perfectly.

    Ingredients for Roasted Carrots with Zesty Carrot-Top Salsa and Lemon-Squid Medley

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    serves
    4 peoplechevron
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    Young Carrots With Very Fresh Greens

    0 lb

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    Flat-leaf Parsley Leaves, roughly chopped

    cups

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    Mint, roughly chopped

    cups

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    Scallions, finely chopped

    each

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    Capers, rinsed, drained, and roughly chopped

    cups

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    Lemon Zest, finely grated

    teaspoons

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    Kosher Salt

    to taste

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    Freshly Ground Black Pepper

    to taste

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    Hot Sauce

    0 dash

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    Extra Virgin Olive Oil

    to taste

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    Cleaned Squid, sliced into 0.5-inch rings, tentacles halved if large

    0 oz

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    Firm-Ripe Avocado, peeled, pitted, cut into chunks, coated in lemon juice

    each

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    Medium Pickled Peppers, cored and sliced into rings

    each

    Substitute chevron-down

    Pickling Liquid From The Peppers

    tablespoons

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    Lemon Juice

    tablespoons

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    Roasted Salted Pistachios, roughly chopped

    cups

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    Lemon Zest, zest of 1 lemon

    each

    Substitute chevron-down

    How to Make Roasted Carrots with Zesty Carrot-Top Salsa and Lemon-Squid Medley

    1. Preparing the Carrot Tops

    First, cut off the carrot greens and give them a good rinse. Spin them dry and then chop them up. Combine these greens with the parsley, mint, scallions, capers, and finely grated lemon zest in a bowl. Season with a pinch of salt, a grind of black pepper, and a dash of hot sauce. Drizzle in some olive oil and toss everything together. This mixture should taste bright and bracing, a perfect balance of flavors.

    2. Roasting the Carrots

    Preheat a cast-iron skillet over medium-high heat. Add a drizzle of olive oil and roll the carrots in it, ensuring they are evenly coated. Let them cook until they are browned and tender, which should take about 30 minutes. You'll know they're ready when you hear a satisfying sizzle and see that they have developed a nice caramelized color. Transfer the carrots to a plate and let them cool for a few minutes.

    3. Preparing the Squid

    In the same skillet, heat a bit more olive oil over high heat. Toss the squid with a pinch of salt and pepper, and then sear it in the hot skillet. Shake the pan occasionally, and cook the squid until it’s opaque and lightly browned, about 3 minutes.

    4. Combining Carrots and Squid

    Add the cooled carrots and the seared squid to the bowl with the carrot top salsa verde. Toss everything together gently, allowing the flavors to meld as it sits for a few minutes.

    5. Adding the Final Ingredients

    Now, fold in the avocado chunks, the slices of pickled pepperoncini, and add the pickling liquid and fresh lemon juice. Taste and adjust the seasoning with more salt, black pepper, and hot sauce if needed. Drizzle a bit more olive oil and fold everything together once more to combine.

    6. Plating and Garnishing

    Arrange the carrot and squid mixture on a serving platter. Sprinkle the dish with the roughly chopped pistachios and a bit more lemon zest. Drizzle with a final touch of olive oil. Serve immediately while the squid is still slightly warm. Enjoy the delightful combination of flavors and textures.


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