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Young Carrots With Spring Onions, Sumac, and Anchovies

By Ned Baldwin

3.8

(7)

Photo of roasted young carrots and spring onions on a serving platter with plates and a slotted spoon on the side.
Photo by Joseph De Leo, Food Styling by Pearl Jones

Various vegetables respond wonderfully to this preparation, especially when they are young and delicate and have just hit the market. Here carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions. When spring onion season has passed, you can substitute scallions.

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