Yield: Serves 6

INGREDIENTS:

For the Spiced Brown Butter

1/2 cup (1 stick) unsalted butter

1 small Red Onion, chopped

1 sprig fresh thyme, or 1/2 tsp dried thyme

1½" piece ginger, peeled, coarsely chopped

1 small garlic clove, finely chopped

1/4 tsp ground cumin

1/4 tsp dried oregano

1/8 tsp ground turmeric

1 tsp Burlap & Barrel Berbere spice blend

For the Carrots and Assembly

2 lbs. 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

1 Tbsp. fresh lemon juice

1 Tbsp. honey

2 tsps Dijon Mustard

1/2 freshly parsley, chopped

2-4oz fresh goat cheese

PREPARATION:

For the Spiced Brown Butter
Melt butter in a medium saucepan over medium-low heat, then simmer gently, reducing heat if needed and skimming foam from surface, until butter is no longer foaming and is beginning to brown, 10–15 minutes.
Mix onion, thyme, ginger, garlic, cumin, oregano, and turmeric into brown butter and cook, stirring occasionally, until onion is golden brown and mixture smells very fragrant, about 15 minutes. Stir in berbere and cook, stirring constantly, just until the spice mixture is very fragrant, about 1 minute. Strain brown butter through a fine-mesh sieve into a small bowl and let cool completely; discard solids.
Do ahead: Spiced brown butter can be made 1 week ahead. Cover and chill.
CARROTS AND ASSEMBLY
Preheat oven to 400°. Place carrots on a large rimmed baking sheet. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss to coat. Add orange slices and gently toss again just to combine. Roast, tossing halfway through, until carrots are browned in spots and tender (they should be easy to pierce with a fork), 30–40 minutes. Let cool slightly.
Meanwhile, whisk lemon juice, honey, mustard, remaining 2 Tbsp. oil, and 3 Tbsp. spiced brown butter (reheat if it has solidified) in a small bowl. This is your vinaigrette.
To serve, transfer carrots to a platter. Drizzle vinaigrette over and top with parsley and fresh goat cheese crumbles.

Second Mouse note: We did not create this recipe, In fact, we give all applause, praise, gushing and, of course, credit to Chef Marcus Samuelsson, whose cooking has literally reduced us to tears of joy - and more than once.

This recipe was adapted from a Bon Appetit version of ‘The Rise: Black Cooks and the Soul of American Food.’

Marcus Samuelsson’s North African Spiced Carrots with Crumbled Goat Cheese