Roasted Rainbow Carrots with Pistachios, Feta and Mint

Roasted Rainbow Carrots with Pistachios, Feta and Mint

Sarah Scott

Sarah Scott

October 23rd, 2017

https://simplefeast.com/chefscatalog

Roasted Rainbow Carrots with Pistachios, Feta and Mint

Serves 4
45 minutes total time
20 minutes active time
Easy, Kid Friendly

This dish reminds me of Marrakesh which I visited not too long ago—vivid and warm, from the colors and smells to the spices and food. Roasting these colorful little carrots with ras al hanout turns them into vegetable candy. Feta, lime and toasted pistachio add more color and a salty, crunchy zing.

Cooking note: Go for the baby carrots when you see them at the farmers’ market. Start with 2 bunches, about 3 dozen, and roast them whole.

Ingredients
36 baby rainbow carrots, peeled and trimmed
3 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon ras el hanout
3 tablespoons pistachios, raw
2 tablespoons mint leaves
2 ounces feta cheese, crumbled
1 lime
Fleur de sel

Directions
Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

If the carrots are thicker than ½-inch in diameter, cut in half lengthwise. Otherwise, keep them whole.

Put the carrots in a large bowl. Add 2 tablespoons of the olive oil, 1 teaspoon of the salt, the pepper, and ras el hanout. Toss together to coat the carrots evenly with the seasonings. Arrange the carrots in a single layer on the baking sheet, giving them a stir about halfway through baking, and roast until tender and just starting to brown and caramelize, 20 to 25 minutes.

Remove the carrots from the oven and cool to room temperature.

Meanwhile, spread the pistachios on a small baking sheet and toast in the oven until light golden brown, 6 to 8 minutes. Cool completely and then coarsely chop.

Place the cooled carrots back in the large bowl. Using a rasp grater, zest the lime and add to the carrots, along with the juice of the lime. Add the remaining tablespoon of the olive oil and the remaining ½ teaspoon of the salt. Gently toss it all together.

Arrange the carrots on a platter or in a shallow bowl. Chiffonade the mint and scatter over the carrots. Then sprinkle with the toasted pistachios, the feta, and some fleur de sel.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Ingredients//36 baby rainbow carrots, peeled and trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ras el hanout
  • 3 tablespoons pistachios, raw 2
  • tablespoons mint leaves
  • 2 ounces feta cheese, crumbled
  • 1 lime
  • Fleur de sel
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