Roasted Carrots With Yaji Spice Relish

Name: Roasted Carrots With Yaji Spice Relish
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 4 pounds carrots, scrubbed, cut into 3- to 4-inch pieces, halved lengthwise if thick; 1/4 cup neutral oil, such as grapeseed or vegetable oil; Kosher salt (Diamond Crystal); 1 (1 1/2-inch) piece fresh ginger, scrubbed; 1 cup thinly sliced scallions (from about 5 scallions); 2 lemons; 1 tablespoon roasted peanut oil (optional); 1 tablespoon yaji spice (see Tip); 1/4 teaspoon smoked paprika; 1/2 cup chopped fresh parsley; 1/4 cup toasted unsalted peanuts, roughly chopped

By Yewande Komolafe

Updated Oct. 1, 2021

Roasted Carrots With Yaji Spice Relish — Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

Total Time: 50 minutes
Rating: 4(319)
Comments: Read comments

A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.

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Ingredients

Yield:4 to 6 servings

4pounds carrots, scrubbed, cut into 3- to 4-inch pieces, halved lengthwise if thick
¼cup neutral oil, such as grapeseed or vegetable oil
Kosher salt (Diamond Crystal)
1(1½-inch) piece fresh ginger, scrubbed
1cup thinly sliced scallions (from about 5 scallions)
2lemons
1tablespoon roasted peanut oil (optional)
1tablespoon yaji spice (see Tip)
¼teaspoon smoked paprika
½cup chopped fresh parsley
¼cup toasted unsalted peanuts, roughly chopped

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
Step 2
As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
Step 3
While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.

Tip

To make about ¼ cup yaji spice blend, combine ¼ cup toasted peanuts, 1 tablespoon ground ginger, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Pulse in a spice grinder, or use a mortar and pestle to make a fine powder. Store in an airtight container for up to a month.

Ratings

4 out of 5

319 user ratings

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Comments

KR3 years ago

Yaji naturally has a sweet, smoky earthiness to it! You can certainly try with almonds but I would recommend 21/2 tsp of paprika to compensate. I'd suggest using whole toasted almonds

Nina from Oakland3 years ago

Scrumptious! Added all the Yaji spice ingredients directly into the relish with no problem (improvised with some lemongrass I had in the freezer for additional flavor.) Used dragon carrots (dark burgundy with orange and light yellow centers) mixed with standard orange for a great show. Will definitely make it again. I have been looking for an easy yet showy way to use my garden carrots. Perfect compliment for my roast chicken for Shabbat dinner.

ekb3 years ago

With a peanut allergy in the house, could we substitute almonds? If I already have powdered almonds, would I use a quarter cup of it, or less?

Stephanie5 months ago

This gets so many raves when I make it. My guests want to lick the plate every time.

Marcy1 year ago

This is soooo good. Even stu liked it. Made it in San Juan

Chaya2 years ago

This recipe is wonderfully flavorful and versatile too! Made it with the original carrots, then tried it with butternut and robin’s koginut squashes with great results. It’s nice served over a thick dab of homemade labneh.

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