Honey Roasted Carrot And Hummus Sandwiches Food

ROASTED CARROT HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
• In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

HONEY-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

HONEY ROASTED CARROT AND HUMMUS SANDWICHES

Steps:

• Preheat your oven to 200 C / 400°F.
• Line a large baking sheet with parchment paper.
• Peel your carrots if you like (I did only for aesthetics, if you're using organic carrots don't bother, just give 'em a good scrub, but if your carrots aren't organic then please peel them), then slice them on a sharp diagonal so you get long slices, about 1/2 cm thick.
• In a large bowl, whisk together honey and olive oil. If your honey isn't the runny type just heat it slightly until it is a bit liquidy. Add the carrot slices to the bowl, then toss so everything is well coated in the honey glaze.
• Arrange carrot slices on the lined baking sheet in a single layer. Pop into the oven, and roast until they are soft and slightly brown around the edges, about 15 minutes. Remove from the oven to cool.
• While the carrots are roasting you can make the hummus. In the bowl of a food processor combine, chickpeas, olive oil, 1/4 cup lemon juice, water, and tahini. Pulse a few times, then process, stopping to scrape down the sides as necessary. Taste the hummus and decide whether you want to use the rest of the lemon juice (I did). Add a bit of salt and pepper, and the cumin. Process again, then taste again and decide whether you need more salt.
• Decide how many sandwiches you want to make. I always start my sandwiches by toasting the bread, especially if I'm making a few at a time to pack for lunches. For each sandwich, spread both slices of bread generously with hummus. Arrange slices of honey roasted carrots in either a single layer (for four sandwiches) or a double layer (for two extra carroty sandwiches) over one slice of the bread. Top with the other slice of bread, and either store in the fridge for up to three days or enjoy immediately.

HONEY ROASTED CARROTS

Steps:

• Heat oven to 450°F Line 2 rimmed baking sheets with foil coated with cooking spray.
• Toss trimmed carrots with remaining ingredients and divide between two pans.
• Bake 15 to 20 minutes, tossing once or twice. until tender.

HONEY ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
• Place the carrots in a single layer on the baking pan.
• In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
• Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
• Remove from the oven and serve immediately, sprinkled with parsley if desired.

HONEY ROASTED CARROTS WITH CUMIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
• Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

HUMMUS SANDWICH

Steps:

• Spread the hummus on one slice of bread.
• Top with cucumber slices, bean sprouts and scallions (if desired).
• Put the other slice of bread on top and viola! Hummus sandwich. (This is also good on a toasted bagel -- but not if you're a carb-watcher!).

HONEY ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

HONEY-ROASTED CARROTS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
• Bake for 25-30 minutes.
• Enjoy!

HONEY ROASTED CARROTS - VARIATIONS

Steps:

• Preheat the oven to 425°F
• Use a 9 x 13" glass baking dish or line a baking sheet with aluminum foil.
• Spread the carrots evenly in the baking dish.
• Drizzle with oil and honey and toss gently to combine.
• Sprinkle with your chosen spice variation.
• Season with salt and pepper.
• Roast until tender and just lightly browned, about 25 minutes.
• Season with more salt and pepper if desired.

ROASTED CARROT SANDWICH WITH HUMMUS AND BRAISED ROMAINE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon vegetable oil in heavy medium ovenproof skillet over medium-high heat. Add carrots, 5 unpeeled garlic cloves, and thyme. Sauté until carrots color, about 6 minutes; set aside. Arrange romaine, cut side up, in 15x10x2-inch baking dish. Add broth and 2 tablespoons olive oil; sprinkle with salt and pepper. Cover with plastic wrap, then foil. Roast lettuce until tender, about 35 minutes. Uncover lettuce; roast until lightly browned, about 12 minutes.
• At the same time, place skillet with carrots and garlic in oven alongside lettuce; roast carrots until golden and tender, about 40 minutes. Cut carrots lengthwise in half; set roasted carrots and garlic cloves aside. Drain and cool lettuce.
• Meanwhile, combine beans, cilantro, bay leaf, cayenne, and 1/2 cup olive oil in saucepan. Cover; cook over medium-low heat until beans are tender, about 25 minutes. Discard bay leaf. Peel roasted garlic; add to beans. Mash until almost smooth. Season hummus with salt and pepper.
• Heat 3 tablespoons vegetable oil in small skillet over medium heat. Add minced garlic; sauté until pale golden, about 3 minutes. Pour mixture into small bowl; whisk in lime juice and cumin.
• Spread hummus on toast slices. Top each with 1 romaine half, folded to fit, 4 carrot halves, and 1 generous tablespoon dressing. Using vegetable peeler, shave Parmesan ribbons over each.