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Roasting the carrots in this recipe gives them a sweet, concentrated flavor that is balanced by the acidity of the lime, the tangy creaminess of the feta cheese and the richness of the pistachios. While I use mint, you could choose basil or cilantro, or a combination of all three. This is a great salad, side dish or part of a plant-based menu and can be served chilled or a room temperature.

Roasted Rainbow Carrots with Pistachios, Feta and Mint

Sarah Scott

Sarah Scott

Category

Serves

4

Ingredients

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

Method

  1. Position a rack in the center of the oven and preheat to 400°F. Spray a baking sheet with oil and line with parchment paper.
  2. Place the carrots in a large bowl. Drizzle with 2 tablespoons of the oil, 1 teaspoon of the salt, the pepper and the cumin and toss together to coat the carrots evenly with the seasonings. Arrange the carrots in a single layer on the lined baking sheet and roast until tender and just starting to brown and caramelize, 20 to 25 minutes. Stir them about halfway through cooking. When they are done, remove from the oven and cool to room temperature.
  3. While the carrots are roasting, spread the pistachios on a small baking sheet and toast in the oven for 6 to 8 minutes or until light golden brown. Cool and chop them coarsely.
  4. Return the cooled carrots to the large bowl. Using a microplane add the zest from the lime and then squeeze the juice over the top. Add the remaining tablespoon of olive oil and the remaining ½ teaspoon salt and gently toss together.
  5. To serve, arrange the carrots on a platter or in a shallow bowl. Cut the mint into chiffonade and scatter over the carrots. Sprinkle with the feta, the toasted pistachios and some fleur de sel.

In the Know

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Artist quality poster prints of Jacques Pépin’s art are available for a donation on the JPF website. 100% of the net profit will be directed towards our grants program in support of community-based culinary training nationwide. This selection of museum-quality posters are made on thick and durable matte paper and there is a variety of art poster prints to choose from.

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