WHAT ARE CUMIN-ROASTED CARROTS?
Delicious is what they are! This new twist on carrots is a recipe from Sabrina Mayor’s gorgeous book Persiana (Check out our review here) deftly combines the sweetness of roasted carrots with the aromatic flavor of cumin and the tang of goat cheese. Each flavor perfectly offsets the other. Ghayour writes about this recipe: “Every time I bought a bag of carrots, I found myself left with more than half the bag, so I came up with a way to turn a few straggly carrots into a really satisfying side dish or even a main meal. I like using cumin seeds with carrots, and the honey-lemon dressing enhances their natural sweetness. The goat cheese melts slight after a few minutes, making each mouthful wonderfully creamy and delicious. Who needs meat when vegetables taste this good?” **Recipe photo credit: Liz & Max Haarala Hamilton
SUGGESTIONS WHEN MAKING CUMIN-ROASTED CARROTS WITH DRESSING AND CHEESE
- WHICH GOAT CHEESE?
The author uses a classic chevre in this recipe. We tried it with chevrot a dreamy, creamy goat cheese. The chevrot makes an already glorious dish even much more delish. If you can’t find this French fromage in your local store, look instead for a Humboldt Fog (California) or an Italian Robiola.
WHAT PAIRS WELL WITH CUMIN-ROASTED CARROTS WITH DRESSING AND CHEESE?
There are a lot of different flavors going on in this recipe. While this party in your mouth tastes delicious, stick with beverages that are relatively neutral (sparkling white wines, etc). Any entree will work as an accompaniment to this with the exception of center of the plate recipes with the same ingredients.