Observant readers may have noticed that Monday's salmon recipe came with a side of roasted carrots. Here's the recipe for them.
This is a simple recipe that makes use of za'atar, a Middle Eastern spice blend that contains ingredients such as thyme, sumac and sesame seeds (the specific ingredients of za'atar blends vary).
Baby carrots |
This recipe calls for baby carrots. Note that "baby carrots" are young, full-size carrots and not the "baby-cut" snack carrots that have been peeled, cut and shaped into little stubs and bagged. They usually come with the green tops still attached. Smaller ones can be roasted whole; larger ones should be cut in half lengthwise.
Balsamic Roasted Carrots with Za'atar
Adapted from Balsamic Glazed Carrots by Cravings of a Lunatic
1 bunch baby carrots, tops removed, peeled if desired, larger carrots (at least 1/2-inch thick) cut in half lengthwise
2 tbsp. extra-virgin olive oil
6 tbsp. balsamic vinegar
1 tbsp. za'atar spice blend
2 tbsp. chopped fresh parsley
1. Preheat oven to 400 F.
2. Place carrots in a large bowl, add the olive oil and vinegar and toss until the carrots are coated. Spread carrots on an aluminum-foil-lined baking sheet. Sprinkle with za'atar.
3. Roast the carrots for 20 minutes, then stir a bit with a spatula. Roast another 5 to 15 minutes, depending on how done you want the carrots (be sure they do not burn). Remove from oven and serve warm sprinkled with fresh parsley.
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