introducing the farmhouse oval roaster

Roasted Carrots

Roasted Carrots


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

Walnut Pesto


1 cup raw walnut pieces
1 tsp Za’atar
¼ cup parsley chopped
¼ cup extra virgin olive oil
Salt and pepper to taste

Walnut Pesto

1

Process all ingredients in food processor until you have a course mixture.

Roasted Carrots

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.

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