That’s it. That’s the recipe. Honey roast carrots with sumac, feta, coriander and pine nuts. I love easy pretty meals so Donna Hay‘s Fast, Fresh and Simple is high on my usability list.
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
Delicious roast carrots that can serve as a side or a main. Inspired on a recipe from Donna Hay's Fast, Fresh, Simple.
- 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.
On a hot day I am sure you can also leave the carrots to cool before adding the feta, pine nuts, coriander and sumac but I mostly eat this in winter and the heat from the carrots gives the feta a nice little melt so I mostly eat this piping hot.
Tried this recipe?Let us know how it was!