ROASTED CARROTS WITH FETA
This simple side dish recipe for garlic and honey oven-roasted carrots is topped with fresh dill and creamy feta cheese.
Provided by Heart Healthy Greek
Categories Side Dish
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 327 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
ROASTED DUTCH CARROTS WITH FETA
Roasted Dutch Carrots with Feta make an impressive side dish with minimal effort. Whole baby dutch carrots are oven roasted until fork tender, then arranged on a serving plate with feta and dukkah on top. Dutch carrots give the dish a rustic and beautiful look and are beautifully sweet without the need for sweetener. Try this easy carrot side dish for your next roast meal or during the holidays.
Provided by Cassie Heilbron
Categories Side Dishes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C / 390F.
- Place carrots on a baking tray, cover with olive oil and toss to combine to ensure carrots are evenly coated. Spread the carrots out and season with salt and pepper.
- Place tray in oven for 20 minutes or until carrots are fork tender.
- Place carrots on a serving plate, sprinkle crumbled feta and dukkah on top and serve.
Nutrition Facts : Calories 462 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, Sodium 590 grams sodium, Sugar 15 grams sugar
ROASTED CARROTS WITH FETA AND PARSLEY
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
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 CARROTS WITH FETA AND DUKKAH
Steps:
- Gather the ingredients.
- To make the dukkah, add the hazelnuts to a dry skillet or cast-iron and toast for 1 to 2 minutes, stirring often.
- Move the hazelnuts to a dish and add the sesame seeds, coriander seeds and cumin seeds to the pan. Toast for another 1 to 2 minutes and remove from the pan.
- Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2 to 4 minutes. You want the ingredients to break down into very small pieces but not to turn into a paste. You can also do this by hand in a mortar and pestle. Add black pepper and salt. Set aside.
- Pre heat oven to 400 F. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper.
- Roast for approximately 20 minutes or until the carrots are just fork tender.
- Place on a serving dish and top with the crumbled feta and about 1/4 cup of the dukkah. Serve warm. Extra dukkah can be stored in an airtight container for one month.
Nutrition Facts : Calories 177 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 5 g, Protein 4 g, SaturatedFat 3 g, Sodium 287 mg, Sugar 5 g, Fat 13 g, ServingSize 1 dish (4 servings), UnsaturatedFat 0 g
GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH
You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You'll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers' market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can't find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
- Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
- Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
- In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
- Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
- Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
- Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.
ROASTED CARROTS WITH OAT DUKKAH
Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
- Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love