October 16, 2017
From two recent cooking classes to a handful of family dinner parties, these roasted carrots have been a consistent hit. Easy to make, incredibly tasty, packed with crunch, these are worth adding to your rotation. Did I mention they taste delicious at room temperature? These carrots take your fall side dish game up a notch; I would even recommend them for your Thanksgiving table or buffet– see room temperature note above!
Carrots grow year-round in California, both in my garden and the organic section of the grocery store. Look for the fresh green tops; they will lead you to the freshest carrots. The Super Seed Ancient Grain Blend can be found at Trader Joe’s. I’m loving the new TJ’s on Milpas, with dare I say it? Parking. When this mix is roasted with the carrots it adds an awesome crunch and nuttiness. Use leftovers for Michelle’s yummy granola bars.
Most of all, don’t skip or skimp on the spices. One of my favorite places to buy spices is at the European Deli Market on Modoc Road in Santa Barbara. This international grocery store is worth a stop and stock up – great variety, large quantities, and best prices. All the spices used here are in heavy rotation in many of my recipes.
Mix all these goodies on a sheet pan, roast up and enjoy the layered texture and taste that will be a surefire hit at your table.
8-10 carrots, sliced in half
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon cumin seeds
¼ teaspoon Aleppo pepper
½ teaspoon sumac
2 tablespoons za’atar
3 tablespoons Super Seed Ancient Grain Blend (found at Trader Joes)
½ cup Greek yogurt
Mint leaves for garnish
Preheat oven 375
Mix ingredients in a large sheet pan and roast on the middle rack for 35 minutes or until crispy and golden brown. Serve over a large dollop of Greek yogurt, top with remaining roasted seeds and spices from the pan. Garnish with mint and serve.
