2021 JPF grant recipient New Hampshire Food Bank’s Recipe For Success Culinary Job Training Program was the first culinary job training program in their state to receive approval from the American Culinary Federation Education Foundation. The American Culinary Federation is the largest professional organization for chefs and cooks in North America and offers educational resources, guidance around industry standards, and programmatic accreditation to enhance professional growth for those in the culinary industry.
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
- 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.
- 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.
- 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.
- 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.
- 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.
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.