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Ingredients
Basil Chermoula
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2 quarts plus up to 3 tablespoons water, divided
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2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste
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1 bunch scallions
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1 cup packed fresh basil leaves
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2 tablespoons grapeseed oil
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2 teaspoons fresh lemon juice
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1 teaspoon cumin seeds, toasted
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1 teaspoon coriander seeds, toasted
Carrots
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1 ½ pounds medium-size multicolored carrots, cut diagonally into 1-inch-thick pieces
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2 tablespoons olive oil
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1 teaspoon kosher salt
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¼ cup honey
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½ teaspoon Espelette pepper or Cobanero chile flakes, or more to taste
Additional Ingredients
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1 ⅓ cups ricotta cheese, at room temperature
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4 (about 8- x 6-inch) naan, warmed
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Flaky sea salt, grated lemon zest, and black pepper, for garnish
Directions
Make the basil chermoula
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Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in 2 tablespoons kosher salt. Slice white and light green parts of scallions into 1/2-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well.
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Place scallion mixture, grapeseed oil, lemon juice, cumin seeds, coriander seeds, and remaining 1/2 teaspoon kosher salt in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1/2 tablespoon at a time, as needed to reach desired consistency. Season with additional salt to taste.
Make the carrots
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Preheat oven to 425°F. Toss together carrots, olive oil, and kosher salt on a large rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven. Drizzle carrots with honey, and sprinkle with Espelette; toss to coat. Roast at 425°F until carrots are tender and glazed, 8 to 12 minutes, stirring every 4 minutes.
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Spread ricotta evenly over naan, leaving a 1/2-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon chermoula; reserve remaining chermoula for another use. Garnish with sea salt, lemon zest, and black pepper.
Make Ahead
Chermoula can be refrigerated in an airtight container up to 2 days.
Suggested Pairing
Lightly off-dry white: Loosen Bros. Dr. L Riesling