Name: Sumac Roasted Carrots with Feta, Pistachios and Pomegranate-Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterraneenne
Ingredients: 500 grams Carrots; 2 tablespoons Olive oil; 1 teaspoon Sumac; to taste Salt; to taste Black pepper; 100 grams Feta cheese (crumbled); 50 grams Pistachios (roughly chopped); 3 tablespoons Pomegranate juice; 1 tablespoon Red wine vinegar; 1 teaspoon Honey; 2 tablespoons Fresh mint (chopped)

These sumac-dusted roasted carrots are elevated by the saltiness of feta, the crunch of pistachios, and a fresh pomegranate-mint vinaigrette. A colorful and flavorful side dish that awakens the palate.

Instructions

1
Preheat oven to 200°C (400°F). Wash and peel the carrots, then cut them into sticks or thick rounds.
2
In a large bowl, toss the carrots with olive oil, sumac, salt, and pepper.
3
Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4
Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
5
Meanwhile, prepare the vinaigrette: in a small bowl, whisk together pomegranate juice, red wine vinegar, and honey.
6
Once the carrots are roasted, transfer them to a serving dish.
7
Drizzle the carrots with the vinaigrette, then sprinkle with crumbled feta, chopped pistachios, and fresh chopped mint. Serve hot or warm.