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Categories:
carrots honey sherry wine vinegar cumin extra-virgin olive oil kosher salt fresh ground black pepper dressing extra-virgin olive oil orange honey sherry wine vinegar mint shallot almonds kosher salt Feta cheese orange zest olive oil
Viewed: 109 - Published at: 2 years agoIngredients
- 1 1/2 lbs carrots, cut into 2 inch chiunks on the bias
- 1 teaspoon honey
- 2 tablespoons sherry wine vinegar
- 1 tablespoon whole cumin seed, toasted
- 3 tablespoons extra virgin olive oil
- kosher salt
- fresh ground black pepper
- Dressing
- 1/4 cup extra virgin olive oil
- 1 orange, juice and zest of
- 1 tablespoon honey
- 1 tablespoon sherry wine vinegar
- 1/4 cup mint (leaves only)
- 1 shallot, thinly sliced (can sub red onion)
- 1/4 cup slivered almonds
- 1 pinch kosher salt
- Garnish
- 1 cup feta cheese, crumbled to serve
- 1 teaspoon orange zest, to serve
- olive oil, to serve
Method
- Preheat oven to 450*F.
- In a mixing bowl, add the carrots and toss with the honey, vinegar, cumin seeds, and 1 tbls. olive oil.
- In an oven safe skillet over medium high heat, heat the remaining olive oil, then add the carrots. Season generously with salt and pepper, and then toss to coat. Transfer to the oven and roast for 20 minutes, or until the carrots have caramelized and browned in spots.
- Meanwhile, make the dressing by whisking together the olive oil, orange juice and zest, honey, vinegar, mint leaves, shallot and almonds. Add a pinch of salt and set aside.
- Once the carrots have finished and cooled slightly, toss them in a large bowl with the dressing. To serve, garnish carrots with feta, orange zest, adn a drizzle of olive oil.
- Enjoy!
