Wednesday, June 14, 2017

Roasted Carrots w/ Feta, Walnuts & Dill


I go thru phases with vegetables....I used to profess that cauliflower was my first love, then Brussels sprouts became all the rage and stole my heart.

But I really always go back to the carrot.
Carrots are always available, and seem to never disappoint.

Old school.

I love peeling carrots, the smell is so spicy, and it is one of the only vegetables I love raw.

I have tons of dill plants going crazy right now in my herb garden, so this just seems like the right pairing for the roasted carrots.

But this would make a delicious Thanksgiving side dish (thinking way ahead), because you can prepare it ahead and serve it room temp.
If you don't have pomegranate molasses, then by all means, use balsamic vinegar instead.

This is SO good.


Roasted Carrots w/ Feta, Walnuts & Dill (adapted from Dinner Changing the Game)

a bunch of carrots, peeled and trimmed as you like
olive oil
kosher salt
1/4 cup of toasted walnuts
feta cheese
fresh dill for garnish
pomegranate molasses (found in Middle Eastern stores)

Lay the carrots on a baking sheet and drizzle w/ olive oil and sprinkle w/ kosher salt.

Roast at 425F for about 25 minutes, turning one time.

Upon taking the pan out of the oven, splash some pomegranate molasses (about 2 tsp) over the hot carrots. You can also use balsamic vinegar.

Transfer to a platter and garnish w/ the toasted walnuts, feta cheese and fresh dill.


Serve immediately.

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