Shmashed Carrots With Feta Mint Food

CARROTS WITH FETA AND MINT

Steps:

• Preheat oven to 450*F.
• In a mixing bowl, add the carrots and toss with the honey, vinegar, cumin seeds, and 1 tbls. olive oil.
• In an oven safe skillet over medium high heat, heat the remaining olive oil, then add the carrots. Season generously with salt and pepper, and then toss to coat. Transfer to the oven and roast for 20 minutes, or until the carrots have caramelized and browned in spots.
• Meanwhile, make the dressing by whisking together the olive oil, orange juice and zest, honey, vinegar, mint leaves, shallot and almonds. Add a pinch of salt and set aside.
• Once the carrots have finished and cooled slightly, toss them in a large bowl with the dressing. To serve, garnish carrots with feta, orange zest, adn a drizzle of olive oil.
• Enjoy!

ROASTED CARROT, FETA AND MINT SALAD

Steps:

• In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
• For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
• TIPS: Roasted carrots can also be served as a hot dish.

SHMASHED CARROTS WITH FETA & MINT

Steps:

• Peel carrots and cut into 1" chunks
• Heat EVO in a large, covered pot over medium heat
• Add carrots and stir to coat. Season generously with salt and pepper
• Add garlic, stir until just golden brown. Add 1 cup water, cover and simmer about 10 minutes until tender.
• Remove cover and boil until most of the liquid has evaporated. With a potato masher, mash carrots in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat and for in most of the fete and mint, reserving some for garnish. Sprinkle with crushed red pepper if desired.