Roasted Carrots with Ras el Hanout

The Kingstide executive chef Kevin Getzewich embraces strong flavors in his winning menu. Like me, he grew up in a Polish household, exposed to unique dishes and ingredients that do a lot to widen your perspective on food. When I visited the Daniel Island restaurant recently for a Charleston Living Magazine writeup, along with the pickled shrimp and roasted octopus, I couldn’t resist sampling a side dish of wood-fired carrots that featured new-to-me ras el hanout in a yogurt sauce. Wow! The North African spice is transformative. Put it together and keep it on hand for this dish and a variety of others, from broiled meats to tanjines and more.

You can also pick up the spice already prepped at most stores. With locations in Mount Pleasant and West Ashley, Whole Foods Market is a convenient choice.

To simulate chef’s dish, halve baby carrots lengthwise, or if small, leave them whole, toss in good olive oil and roast in a 350 degree oven until just tender, about 20 minutes, turning once to ensure a char. Serve with ras el hanout-spiked yogurt sauce and enjoy!

RAS EL HANOUT

From Christine Benlafquih/ The Spruce Eats

INGREDIENTS

2 teaspoons ground ginger

2 teaspoons ground cardamom

2 teaspoons ground mace

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground coriander

1 teaspoon ground nutmeg

1 teaspoon ground turmeric

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground anise seed

1/4 teaspoon ground cloves

PREPARATION

Gather the ingredients. Place all of the spices into a bowl and stir to combine evenly. Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

Yogurt Sauce

INGREDIENTS

2 cups full fat Greek yogurt

1/2 cup honey

2 tablespoons ras el hanout

salt to taste

PREPARATION

Combine all ingredients with the ras el hanouut and reserve.