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 often used cookbooks.
This is supposed to be a side but I have it as a main by myself for dinner all the time. Donna makes it with goat cheese but I find feta works equally well. As you can imagine you can do this with many different vegetable, cheese and nut combos.
Honey Roast Carrots with Feta
- 1 bunch carrots enough to serve as a side or as a main
- 2 tbsp honey
- 3 tbsp olive oil
- 2 tsp cumin powder
- 1/2 block good quality feta
- a nice bunch of fresh coriander leaves roughly chopped
- 2 tbsp pine nuts or more to taste
- a good sprinkling of sumac
- Preheat your oven at 200 degrees Celsius. Mix together the honey, olive oil, salt, pepper and cumin in a small bowl.
- Wash your 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 in tinfoil and bake in the oven for 15 minutes. Remove the tinfoil and bake for another 15, until the edges start to caramelize.
- While your carrots are doing that, use a fork to crumble up your feta. Use as much as you need, because feta. Dry roast your pine nuts to get a nice color of them and boost the flavor.
- As soon as your carrots come out of the oven, sprinkle over the feta, pine nuts and coriander and finally a nice dash of sumac. You can move it to a nice plate before you do this of course, or just leave it and dig right in.