Name: Roasted Carrots With Ayib and Awaze Vinaigrette
Yield: 8 Servings
Ingredients: ½ cup (1 stick) unsalted butter; ¼ small red onion, finely chopped; 1 sprig thyme; 1 1½" piece ginger, peeled, coarsely chopped; 1 small garlic clove, finely chopped; ¼ tsp. ground cumin; ¼ tsp. dried oregano; ⅛ tsp. ground turmeric; 1 tsp. berbere; 2 lb. carrots, cut on a diagonal into 3" pieces; 6 Tbsp. vegetable oil, divided; Kosher salt, freshly ground pepper; 1 orange, thinly sliced into rounds, seeds removed; 3 Tbsp. fresh lemon juice; 1 Tbsp. honey; 2 tsp. Dijon mustard; ½ cup parsley leaves with tender stems; ¼ cup ayib (Ethiopian fresh cheese) or crumbled goat cheese

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Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

Chef and Bon Appétit global advisor Marcus Samuelsson compares awaze to Ethiopian Sriracha, in that it brings just the right amount of heat and you’ll want to use it on everything. For this recipe, he creates an awaze-inspired vinaigrette, using a berbere-spiced brown butter that adds some heat to sweet roasted carrots. Our advice? Make a little extra for melting over seared fish or other proteins or tossing into roasted vegetables, greens, or potatoes.

This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

Recipe notes