Sides are mains too
This is supposed to be a side but I have it as a main by myself for dinner all the time. If it’s not filling enough for you add some bread.
Variations on a theme
Donna makes it with goat cheese but I find feta works equally well. As you can imagine you can do this with many different root vegetable, cheese and nut combos.
Honey Roast Carrots with Feta
- Small bowl
- Oven dish
- Tin foil
- Frying pan or skillet
- 2 T - 30 ml honey
- 3 T - 45 ml olive oil
- 1 t - 5 gr cumin
- pinch salt
- pinch pepper
- bunch carrots
- 2 T - 30 gr pine nuts
- 3/4 c - 100 gr feta
- bunch coriander roughly chopped
- 1 t - 5 gr sumac
- Preheat your oven at 200° C/ 400° F. Mix together the 2 T - 30 ml honey, 3 T - 45 ml olive oil, pinches of salt and pepper and 1 t - 5 gr cumin in a small bowl.
- Wash a bunch of carrots and trim the tops. If you are so inclined, you can peel them like I did for this shoot, but normally I can't be bothered to be honest.
- Now coat the carrots in the honey mixture and place them into a nice roomy oven dish. Cover with tinfoil and bake in the oven for 15 minutes.
- Remove the tinfoil and bake for another 15 minutes, until the edges start to caramelize.
- While your carrots are doing that, use a fork to crumble up 3/4 c - 100 gr of feta. Use more if you want, because feta. Dry roast 2 T - 30 gr of pine nuts in a dry skillet or frying pan to get a nice color of them and boost the flavor.
- As soon as your carrots come out of the oven, sprinkle over the crumbled feta, toasted pine nuts and chopped coriander and finally 1 T - 15 gr of sumac. You can move it to a nice plate before you do this of course, or just leave it and dig right in.
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