Salt-Roasted Roots with Harissa, Burnt Lemons & Honey
0 mins prepServes 6
This technique of roasting root vegetables whole in salt couldn’t be more simple and yields tender and well-seasoned (but miraculously not salty) vegetables.
Method:
1 Spread an even 1” layer of seasoned salt in a 12” cast iron skillet. Nestle carrots and roots into salt and pour remaining salt over vegetables to cover.
2 Cook uncovered on a grate over coals at medium heat for 40-50 minutes, or until tender when pierced with a knife.
3 Remove from heat and let cool slightly. Gently remove vegetables from salt, brushing away all excess salt with a clean towel or pastry brush.
4 Halve lemon and grill, cut side down, on a grate over the fire until softened, blackened and juicy.
5 Leaving carrots whole and cutting other roots in halves or quarters, mound vegetables attractively on a platter. Drizzle over harissa, honey and olive oil. Garnish with burnt lemons to be squeezed over the platter at the table.
Time saving ideas:
1 Scrub and trim all vegetables in advance.
2 Pre-mix seasonings into salt.
