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.
- carrots, enough to serve as a side or as a main
- 2 tbsp honey
- 3 tbsp olive oil
- 2 tsp cumin powder
- 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.