Sumac Roasted Carrots with Feta

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 washing up? Instead, 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. If you're celebrating with vegans, by all means leave out the feta, or try a vegan version. The saltiness of the cheese goes so well with the sweet, roasted carrots and pomegranate molasses.

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! xoxo Kirsty

Sumac Roasted Carrots with Feta

(Serves 4 as a side)

• 8 organic carrots, quartered lengthways

• 1 tablespoon organic olive oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 teaspoons sumac

• 1 teaspoon cumin

• 1 teaspoon fresh thyme leaves

• 100g organic feta cheese, crumbled

• 1 teaspoon lemon zest, from an organic lemon

• 1 tablespoon pine nuts

• 1 tablespoon pomegranate molasses

1. Preheat the oven to 400°F (200°C).

2. Wash 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.

3. Mix it up with your hands so the carrots are covered with olive oil and seasonings.

4. Roast in the oven for 20-25 minutes, turning halfway.

5. When done, transfer it all to a serving platter and scatter over the crumbled feta, lemon zest and pine nuts. Finish with a drizzle of pomegranate molasses.

6. Serve as a side or vegetarian main course, with a side salad and a fresh baguette.