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Roasted Carrots
This is the perfect pot roast pan, with a generous surface area for searing large pieces of meat and great heat retention for braising. Here minced onions and a touch of flour give the sauce body, coating the vegetables and tender meat in a velvety gravy. The final dish is traditional, rustic, and cozy in all the best ways.
Ingredients
Serves 4
3 BUNCHES MEDIUM SIZED CARROTS, PREFERABLY STEMS ON
½ CUP EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
2 TBSP GROUND CUMIN
1 PINT LABNEH OR GREEK YOGURT
¼ CUP PARSLEY LEAVES
1 CUP WALNUT PESTO- SEE RECIPE
½ LEMON
1 CUP RAW WALNUT PIECES
1 TSP ZA’ATAR
¼ CUP PARSLEY CHOPPED
¼ CUP EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
PRINT THIS RECIPE
MAKE THE WALNUT PESTO
1
Process all ingredients in food processor until you have a course mixture.
MAKE THE WALNUT PESTO
1
Preheat oven to 425.
2
Coat carrots in oil, salt, pepper and cumin. Roast at 425 for 20 min, or until carrots are tender all the way through.
3
Place carrots on a serving plate and top with labneh or yogurt.
4
Top the labneh with the walnut pesto, and garnish with parsley leaves. Squeeze the juice of the lemon over the carrots and labneh, and drizzle with extra virgin olive oil.