Roasted Carrots with Ayib and Awaze Vinaigrette

bonappetit.com

Susan Burris

subheading: SPICED BROWN BUTTER:

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

subheading: CARROTS AND ASSEMBLY:

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

Directions at bonappetit.com

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