Roasted Carrots With Yaji Spice Relish Recipe (2024)

Yaji naturally has a sweet, smoky earthiness to it! You can certainly try with almonds but I would recommend 21/2 tsp of paprika to compensate. I'd suggest using whole toasted almonds

Scrumptious! Added all the Yaji spice ingredients directly into the relish with no problem (improvised with some lemongrass I had in the freezer for additional flavor.) Used dragon carrots (dark burgundy with orange and light yellow centers) mixed with standard orange for a great show. Will definitely make it again. I have been looking for an easy yet showy way to use my garden carrots. Perfect compliment for my roast chicken for Shabbat dinner.

With a peanut allergy in the house, could we substitute almonds? If I already have powdered almonds, would I use a quarter cup of it, or less?

I was pretty hesitant about this one — I mean, it’s carrots, right? But, man, those are some tasty carrots.

Delicious! I used golden beets last week because that's what I had and everyone in my household loved them. Just made the original version with carrots and it was equally delicious. This is going in the regular rotation.

This was quite tasty, but having to make yaji spice our first time around, plus with the carrot prep and then the dressing prep while the carrots roasted, it was a lot of work for a side dish. Still, we will likely put our stash of yaji to use in making this again. It is just that special a way to prepare carrots.(For us, the carrots needed 5 more minutes in the oven to go from crunchy to al dente.)

LOVED this recipe. Even the leftovers are delicious!

I made this as part of our Canadian Thanksgiving spread. My husband said that this was his favourite part of the meal. I enjoyed making it and wasn't familiar with Yaji. We had it heated up the next day and it was delicious. Will definitely make again.

Absolutely delicious! I will?make this again and again. Can't wait to try yah I spice in other dishes.

This is soooo good. Even stu liked it. Made it in San Juan

This recipe is wonderfully flavorful and versatile too!Made it with the original carrots, thentried it with butternut and robin’s koginut squashes with great results. It’s nice served over a thick dab of homemade labneh.

I used about 2 1/2 pounds of carrots but made all the relish. I did cut the spice mixture in half. Served this for a dinner party and the carrots disappeared! Used some of the leftover relish on roasted chicken. It was a phenomenal dish and a great way to use my carrots from winter storage.

This was very good - characterful, and it came together exactly as the recipe promised. For me, it was a welcome new way to prepare carrots! Served with rice and lemony arugula for a pleasant dinner.

Oops. I just wrote a note about the four basic yaji ingredients. How could I have left out the fifth essential one -- ground jot pepper! Cayenne is fine. So five: peanuts, ginger, salt, Maggi cubes, and hot pepper!

Yaji, the powder, is a garnish from Hausa parts of Northern Nigeria and southern Niger Republic. The instructions for making at the bottom of the recipe are fine. But for a variant, try the four yaji ingredients ubiquitous there: peanuts, powdered ginger, salt, and Maggi cubes. Sometimes "authentic" is processed! (Smoked paprika, onion powder, and garlic powder are unknown in Hausa villages, but Maggi cubes have been in every market for a very long time. They're in American groceries too.)

Made this for our Thanksgiving fare yesterday and... Yum! I'm going to add to my pantry items so I'm ready to try with other roasted root veggies and/or winter squash. Thanks!

I could eat this relish with a spoon. My carrots are still in the oven, but I’m so excited!

This was quite tasty, but having to make yaji spice our first time around, plus with the carrot prep and then the dressing prep while the carrots roasted, it was a lot of work for a side dish. Still, we will likely put our stash of yaji to use in making this again. It is just that special a way to prepare carrots.(For us, the carrots needed 5 more minutes in the oven to go from crunchy to al dente.)

Absolutely delicious! I will?make this again and again. Can't wait to try yah I spice in other dishes.

What other vegetables would this be good with?

I made this as part of our Canadian Thanksgiving spread. My husband said that this was his favourite part of the meal. I enjoyed making it and wasn't familiar with Yaji. We had it heated up the next day and it was delicious. Will definitely make again.

Delicious! I used golden beets last week because that's what I had and everyone in my household loved them. Just made the original version with carrots and it was equally delicious. This is going in the regular rotation.

I was pretty hesitant about this one — I mean, it’s carrots, right? But, man, those are some tasty carrots.

Super intriguing recipe! Not sure where it went wrong but overkill on the lemon zest. Prefer amounts in spoon sizes rather than juice and zest from 1 lemon and _ inch grated ginger. Too much variance. Carrots burned a bit. Won’t make again.