Greek Style Carrots Food

ROASTED CARROTS WITH FETA

Steps:

• Preheat the oven to 425 degrees F.
• Wash and peel the carrots.
• If your carrots are large cut them in half lengthwise.
• Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
• In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
• Bake for 20-25 minutes stirring halfway through. Serve immediately.

SIMPLE ROASTED CARROTS RECIPE

Steps:

• Heat your oven to 400 degrees F.
• Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.
• Transfer the carrots to a baking pan, making sure to spread them well in one single layer.
• Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.)
• Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley.

ROASTED CARROTS WITH TURMERIC AND CUMIN

Steps:

• Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
• Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
• While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
• Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.

CUMIN-ROASTED CARROTS WITH GREEK YOGURT

Steps:

• 1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
• 2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

SPICED CARROT SALAD (GREEK)

Steps:

• Shred the carrots.
• Combine the carrots, garlic, walnuts, cinnamon, cumin, cayenne, olive oil, lemon juice and salt to taste in a serving bowl.
• Cover and let stand for one hour at room temperature or in the refrigerator for up to 8 hours.
• Just before serving, toss in the mint and serve.