A love of carrots resulted in the Roasted Baby Carrots dish with cashew-sesame dukkah, Aleppo yogurt and carrot-top pesto at Herb & Wood in San Diego. Co-chef and partner Shane McIntyre says, “Carrots have always been my favorite vegetable, whether they be raw, roasted, or caramelized. When opening Herb and Wood we thought, ‘What was healthy?’ Yogurt is such a staple in so many cultures, why not start showing how well it pairs with so many things? We figured the carrots needed spice, so we added Aleppo chile to the yogurt; once we wood-roasted the carrots, they needed a bit of extra crunch, so we added dukkah for crunch and nuttiness. We decided to garnish with lemon zest, sea salt, and toasted black pepper to create layers of flavor throughout the dish.”