✤1½ lbs carrots, peeled & halved lengthwise
✤4 large shallots, peeled & halved through root end
✤2 tbsp unsalted butter, melted
✤1 tsp salt, divided
✤1/2 tsp pepper
✤2 tbsp (15g) toasted pine nuts
✤3/4 cup fresh cilantro leaves
✤2 tbsp lemon juice
✤4 cloves garlic, minced
✤1 serrano chile, seeded & minced
✤1/2 tsp cumin
✤1/8 tsp cayenne
✤1/4 cup olive oil
❖Adjust oven rack to lowest position and preheat to 450°F (230°C).
❖In a large bowl, toss carrots, shallots, butter, 1/2 tsp salt & pepper together to coat. Spread mixture in even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well-browned, 15-20 min.
❖In a food processor, process the cilantro, lemon juice, garlic, serrano, cumin, 1/2 tsp salt & cayenne until finely chopped, 1 min, scraping down sides as needed. With processor running, slowly add oil until mixed.
❖Transfer carrots & shallots to a serving platter and season with some salt to taste. Drizzle with the chermoula sauce and top with the pine nuts.
