SERVES 4
SKILL LEVEL: EASY
COOK TIME: 20–30 MINS.
PREP TIME: 5 MINS.
COST: $
This dish is inspired by my mom, who was no doubt inspired by her mom: in other words, it’s Greek. Feta cheese and mint are a classic combination with charred pan-roasted carrots. Cumin is a traditional partner for carrots as well, and so is the orange juice that I add to my vinaigrette. I leave the skins on the carrots because they really pick up the char well when the sugar in the carrots superheats in the pan. Dressing the carrots when they are hot allows them to soak up some of the vinaigrette. The flavors are so big that this recipe works as an appetizer all on its own, or as a side to roasted lamb or fish grilled over a wood fire.
1½ pounds carrots, cut into 2-inch chunks at a bias
1 teaspoon honey
2 tablespoons sherry vinegar 1 tablespoon whole cumin seeds, toasted
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
¼ cup extra virgin olive oil Zest and juice of 1 orange
1 tablespoon honey
1 tablespoon sherry vinegar ¼ cup mint (leaves only)
1 shallot, thinly sliced
¼ cup slivered almonds Pinch of kosher salt
1 cup feta, crumbled, to serve
1 teaspoon orange zest, to serve
Olive oil, to serve
1. Preheat the oven to 450 °F.
2. In a mixing bowl, add the carrots and toss with the honey, vinegar, cumin seeds, and 1 tablespoon of olive oil.
3. In an oven-safe skillet over medium-high heat, heat the remaining olive oil, then add the carrots. Season generously with salt and pepper, and then toss to coat. Transfer to the oven and roast for 20 minutes, or until the carrots have caramelized and browned in spots.
4. Meanwhile, make the dressing by whisking together the extra virgin olive oil, orange juice and zest, honey, vinegar, mint leaves, shallot, and almonds. Add a pinch of salt and set aside.
5. Once the carrots have finished and cooled slightly, toss them in a large bowl with the dressing. To serve, garnish carrots with feta, orange zest, and a drizzle of olive oil.