Vedge'S Spiced Little Carrots With Chickpea-Sauerkraut Puree

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   In a medium bowl, whisk 2 tablespoons of the olive oil, the steak spice blend, vinegar, 1/2 teaspoon of the salt, the cloves, and the minced garlic. Add the carrots and toss until combined.

3. 3

   Transfer the carrots to a sheet pan, cover with aluminum foil so that they will steam through, and roast until fork-tender, 15 to 18 minutes. Remove the foil and continue to roast until the carrots are soft, an additional 3 to 5 minutes. Remove the pan from the oven and allow the carrots to cool.

4. 4

   Meanwhile, to make the puree, combine the chickpeas, sauerkraut and its juice, dill, mustard, pepper, remaining 2 tablespoons olive oil, remaining 1 teaspoon salt, and the smashed garlic clove in a food processor. Process into a smooth, hummus-like consistency.

5. 5

   To serve, spread the bean puree onto a serving plate and arrange the carrots, either still warm or fully cooled, on top.

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