Let’s roast everything! And let’s start with these carrots. Easy, hearty, and finished with tangy feta and a drizzle of pomegranate molasses.
I rarely cook vegetables on the stove top — I find having too many pots to watch over stressful and who needs extra stuff to wash up? So I throw it all in the oven without much rhyme or reason and just hope for the best.
If you’ve got vegetarians joining your table anytime soon, they will probably be very grateful for these Sumac Roasted Carrots. The feta crumbles are optional and if you are celebrating with vegans, by all means leave it out, but it’s a great pairing.
To finish, a drizzle of pomegranate molasses rounds it all off, but if you don’t have any, honey (or better yet, hot honey — as in spicy) would be amazing as well.
We tried this yesterday with roasted pumpkin, which is just as delicious and very Thanksgiving-y! xoxo Kirsty
Sumac Roasted Carrots with Feta
(Serves 4 as a side)
8 carrots, quartered lengthways
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sumac
1 teaspoon cumin
1 teaspoon fresh thyme leaves
100g feta cheese, crumbled
1 teaspoon lemon zest
1 tablespoon pine nuts
1 tablespoon pomegranate molasses
Preheat the oven to 400F (200C).
Peel (or just wash if organic) the carrots and quarter them lengthways into long sticks.
Place them on a roasting tin, drizzle with olive oil and sprinkle with salt, pepper, sumac, cumin and thyme leaves. Mix it all up with your hands so that the carrots are covered with olive oil and seasonings.
Place in the oven and roast for 20-25 minutes, turning halfway.
Remove from the oven, transfer it all to a serving platter, and scatter over the crumbled feta, lemon zest, pine nuts and drizzle with pomegranate molasses.
Serve as a side or vegetarian main course, with a side salad and a fresh baguette.