Best Carrots With Feta And Mint Recipes

CARROTS WITH FETA AND MINT

Carrots With Feta and Mint image

Michael Simon says this dish is inspired by his mom, so of course it is Greek! Michael likes to leave the skin on the carrots because they really pick up the char well when the sugar in the carrots superheats in the pan. Dressing the carrots while they are hot allows them to soak up some of the vinaigrette. This works as an appetizer on it's own or as a side to roasted lamb or grilled fish. From the cookbook The Chew Food Life Fun.

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs carrots, cut into 2 inch chiunks on the bias
1 teaspoon honey
2 tablespoons sherry wine vinegar
1 tablespoon whole cumin seed, toasted
3 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil
1 orange, juice and zest of
1 tablespoon honey
1 tablespoon sherry wine vinegar
1/4 cup mint (leaves only)
1 shallot, thinly sliced (can sub red onion)
1/4 cup slivered almonds
1 pinch kosher salt
1 cup feta cheese, crumbled to serve
1 teaspoon orange zest, to serve
olive oil, to serve

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!

Nutrition Facts : Calories 465.2, Fat 35.8, SaturatedFat 9.2, Cholesterol 33.4, Sodium 577.9, Carbohydrate 31, Fiber 7, Sugar 18.7, Protein 9.3

ROASTED CARROTS WITH FETA AND PARSLEY

Roasted Carrots with Feta and Parsley image

Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 5

Ingredients

3 pounds medium carrots, cut 1/2 inch thick on the bias
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
Transfer carrots to a bowl, and toss with feta and parsley.

ROASTED CARROT, FETA AND MINT SALAD

Roasted Carrot, Feta and Mint Salad image

Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead -

Provided by Chef mariajane

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (600 g) bag Europe's Best Carrots A La Parisienne, frozen
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
3 tablespoons rice vinegar or 3 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon honey or 1 teaspoon grainy mustard
1/2 teaspoon cumin
1/4 teaspoon smoked paprika or 1/4 teaspoon sweet paprika
1 cup crumbled feta cheese
1/3 cup pitted black olives, halved
1/4 cup shredded mint leaf

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.

SMASHED CARROTS WITH FETA AND MINT

Smashed Carrots With Feta and Mint image

For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.

Provided by David Tanis

Categories vegetables, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 cloves garlic, minced
6 ounces feta cheese, crumbled
2 tablespoons freshly chopped mint leaves
Pinch of crushed red pepper (optional)

Steps:

In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams