Best Greek Carrots Recipes

Cumin-Roasted Carrots with Greek Yogurt image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 6

2 pounds small carrots (about 20 carrots), peeled
1½ tablespoons extra-virgin olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ cup parsley leaves, roughly chopped
¼ cup 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.

Greek Dilled Peas, Potatoes & Carrots image

Provided by Maria *

Categories Casseroles

Time 50m

Number Of Ingredients 9

1/2 c olive oil
3 green onions, finely chopped
3 carrots, thinly sliced
1 lb potatoes, cut into chuncks or small round
4 tomatoes, grated
1 c water
1 bunch large, dill (about 1/4 lb) finely chopped (or 5-6 tablespoons of dried dill weed
2 lb frozen peas
salt & pepper to taste

Steps:

1. In a saucepan, saute the green onions in the olive oil until transparent. Add the carrots & potatoes saute for a couple of minutes. Then add the peas & dill, saute for another 4-5 minutes. Finally add the tomatoes and water.
2. Simmer, half covered for about 30 minutes or until peas are tender and most of the liquid has evaporated. At this point you should have a nice thick tomato sauce. Season with salt, pepper to taste.
3. Serve hot or at room temperature with Feta cheese on the side if you like. Don't forget the fresh bread to dip in the yummy tomato sauce. Kali Orexi! Enjoy!

GREEK CARROTS image

Yield 4-6

Number Of Ingredients 10

1 lb. carrots, peeled & cut diagonally
1 stick butter
4 scallions
1/2 tbsp. parsley
Dash of thyme
Dash of oregano
1/2 tsp. sugar
3 tbsp. vermouth
3 tbsp. water
Salt and pepper to taste