Charred Carrots Meet Lamb Ragu at The Aperture in Cincinnati

Jordan Anthony-Brown wanted to create a barbecue carrot dish when he developed what has become the best-selling item at The Aperture, his Cincinnati restaurant: Charred carrots seasoned with ras el hanout, accented with lamb ragu, and finished with dukkah. “It’s the only dish that’s been on the menu since day one,” he says. “We’re taking a vegetable and treating it like a protein. A lot of vegetarians order it...