Hearth-Roasted Carrots with Nori-Pepita Crunch and Verjus Ramps

Introduction

This dish is a love letter to the early morning light at the Santa Rosa farmers market and the briny breeze of the Pacific. We are taking the humble heirloom carrot and elevating it to a coastal luxury using the 'salty degustation' philosophy—layering ocean-inspired salinity with the deep, smoky sweetness of almond-wood roasting. By pairing nori-salted pepitas with the bright, wine-country acidity of verjus-pickled ramps, we create a plate that is vibrant, earthy, and undeniably California.

Ingredients

• 1 bunch heirloom carrots (multicolored), tops reserved
• 3 tablespoons Sonoma extra virgin olive oil
• 1/2 cup raw pepitas (pumpkin seeds)
• 1 sheet toasted nori, finely crumbled or pulsed into dust
• 1 teaspoon smoked paprika
• 1/2 teaspoon flaky sea salt (plus more for seasoning)
• 2 ripe Ojai avocados
• 1 organic lime, juiced and zested
• 1/4 cup verjus (or white balsamic vinegar)
• 3 tablespoons finely chopped pickled ramps or green garlic
• 1 tablespoon fresh cilantro, minced
• 1 tablespoon fresh mint, torn
• 1 teaspoon dulse flakes (optional for extra saltiness)

Instructions

1. Preheat your grill over almond wood or charcoal to medium-high heat, or set your oven to 425F.
2. Scrub the carrots and toss them in a bowl with two tablespoons of olive oil and a generous pinch of sea salt. If the carrots are thick, slice them lengthwise; otherwise, leave them whole for a rustic look.
3. Grill or roast the carrots for 15-20 minutes, turning occasionally, until they are tender and show beautiful charred edges.
4. While the carrots roast, place the pepitas in a small dry skillet over medium heat. Toast until they begin to pop and smell nutty. Remove from heat and immediately toss with the crumbled nori, smoked paprika, dulse flakes, and a touch of salt. Set aside.
5. In a small bowl, whisk together the verjus, chopped pickled ramps, lime zest, cilantro, and mint to create a bright, acidic gremolata.
6. In a blender or using a fork, mash the avocados with lime juice and a splash of olive oil until completely smooth and whipped. Season to taste.
7. To plate, spread a generous swoop of the whipped avocado onto a ceramic platter. Arrange the warm carrots over the cream. Top generously with the nori-pepita crunch and drizzle the verjus-ramp gremolata over everything. Finish with an extra sprinkle of flaky sea salt.

Serve these while the carrots still hold the warmth of the fire, letting the cool avocado crema soften against the heat. It is a dish designed for a sun-drenched table, a crisp glass of Sonoma white, and the company of good friends. This is the essence of my kitchen: unfussy, seasonal, and deeply connected to the land and sea.

Emily