Cumin-Roasted Carrots with Honey-Lemon Dressing & Goat Cheese

Name: Cumin-Roasted Carrots with Honey-Lemon Dressing & Goat Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Easten
Ingredients: 1 lb carrot; 1/4 Tbsp olive oil (extra virgin); 1 1/4 Tbsp cumin (seeds); 1 tsp salt (sea); 1 tsp freshly ground black pepper (coarse); 1 lemon juiced; 3 Tbsp honey; 3 1/2 oz milk (goat) cheese (Chevres); 1 cup bunch dill; 1 tsp sprinkling of black caraway (nigella) seeds

38 reviews

Recipe courtesy ofSabrina Ghayour

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.

Persiana Cumin Roasted Carrots with honey lemon dressing and goat cheese

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	4 ounces
Calories	200 cal
Fat Content	13 g

Ingredients

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Directions

1Preheat oven to 400F. Line a large baking sheet with parchment paper.
2Trim and cut the carrots diagonally into 1 inch slices. Place the carrot pieces on the baking sheet and drizzle with a good about of olive oil. Sprinkle over the cumin seeds, season well with sea salt and black pepper, and, using your hands, give everything a thorough mix to ensure the cumin, oil, and seasoning evenly coats the roots. Roast for 25-30 minutes, or until the carrots are cooked through.	Lesson 125 – How to Cut a Carrot
3Mix the lemon juice and honey together until evenly dissolved. Remove the carrots from the oven, drizzle the honey-lemon dressing over them, and carefully toss them (using the appropriate utensils) to ensure the dressing coats the carrots well. Roast for a further 8 to 10 minutes, or until the carrots are slightly sticky.
4Remove the carrots from the oven and arrange them on a flat plate. Crumble goat cheese liberally over the roots, then sprinkle white chopped still over them billowed by the nigella seeds.

WHAT ARE CUMIN-ROASTED CARROTS?

SUGGESTIONS WHEN MAKING CUMIN-ROASTED CARROTS WITH DRESSING AND CHEESE

WHICH GOAT CHEESE?

WHAT PAIRS WELL WITH CUMIN-ROASTED CARROTS WITH DRESSING AND CHEESE?

servings

Ingredients

Directions

1 ) Preheat oven to 400F. Line a large baking sheet with parchment paper.

2 ) Trim and cut the carrots diagonally into 1 inch slices. Place the carrot pieces on the baking sheet and drizzle with a good about of olive oil. Sprinkle over the cumin seeds, season well with sea salt and black pepper, and, using your hands, give everything a thorough mix to ensure the cumin, oil, and seasoning evenly coats the roots. Roast for 25-30 minutes, or until the carrots are cooked through.

3 ) Mix the lemon juice and honey together until evenly dissolved. Remove the carrots from the oven, drizzle the honey-lemon dressing over them, and carefully toss them (using the appropriate utensils) to ensure the dressing coats the carrots well. Roast for a further 8 to 10 minutes, or until the carrots are slightly sticky.

4 ) Remove the carrots from the oven and arrange them on a flat plate. Crumble goat cheese liberally over the roots, then sprinkle white chopped still over them billowed by the nigella seeds.

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