Vedge’s Spiced Little Carrots with Chickpea-Sauerkraut Puree

Ingredients

• 4
  
  tablespoons olive oil
  
• 1
  
  tablespoon Montreal Steak Spice Blend
  
• 2
  
  teaspoons sherry vinegar
  
• 1 1/2
  
  teaspoons salt
  
• 1/2
  
  teaspoon ground cloves
  
• 2
  
  medium garlic cloves, 1 minced, 1 smashed
  
• 2
  
  pounds young or baby carrots, tops removed, leaving 1 inch of stem intact (substitute “baby-cut” carrots if necessary)
  
• 2
  
  cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
  
• 3/4
  
  cup bottled sauerkraut with 2 tablespoons of its juice
  
• 2
  
  tablespoons minced fresh dill
  
• 2
  
  tablespoons Dijon mustard
  
• 1
  
  teaspoon freshly ground black pepper
  

Directions

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk 2 tablespoons of the olive oil, the steak spice blend, vinegar, ½ teaspoon of the salt, the cloves, and the minced garlic. Add the carrots and toss until combined.
3. Transfer the carrots to a sheet pan, cover with aluminum foil so that they will steam through, and roast until fork-tender, 15 to 18 minutes. Remove the foil and continue to roast until the carrots are soft, an additional 3 to 5 minutes. Remove the pan from the oven and allow the carrots to cool.
4. Meanwhile, to make the puree, combine the chickpeas, sauerkraut and its juice, dill, mustard, pepper, remaining 2 tablespoons olive oil, remaining 1 teaspoon salt, and the smashed garlic clove in a food processor. Process into a smooth, hummus-like consistency.
5. To serve, spread the bean puree onto a serving plate and arrange the carrots, either still warm or fully cooled, on top.