Roasted Carrots with Preserved Lemons and Feta
By Tested and perfected in the Sur La Table kitchen
Roasted Carrots with Preserved Lemons and Feta
By Tested and perfected in the Sur La Table kitchen
- 1 tablespoon harissa paste
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons preserved lemon, finely chopped
- 1 1/2 pounds fresh carrots, peeled, stemmed, cut lengthwise into 4-inch long pieces
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, roughly chopped
This roasting method will soon be your favorite way to prepare summer carrots. This is a simple dish where the quality of ingredients is paramount. When purchasing, look for firm carrots with bright green bushy tops and only use the best quality seasonings available.
Preheat oven to 425°F, with rack placed in the middle. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
1. To a large bowl add harissa, oil, salt, pepper and lemon; whisk to combine. Add carrots and toss to coat with seasoning. Spread carrots out on prepared baking sheet. Transfer to oven and roast until carrots are caramelized, begin checking at 20 minutes and stir as necessary.
2. To serve: Toss carrots with any pan juices and transfer to a serving platter or individual plates. Top with crumbled feta and fresh mint.
Preheat oven to 425°F, with rack placed in the middle. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
1. To a large bowl add harissa, oil, salt, pepper and lemon; whisk to combine. Add carrots and toss to coat with seasoning. Spread carrots out on prepared baking sheet. Transfer to oven and roast until carrots are caramelized, begin checking at 20 minutes and stir as necessary.
2. To serve: Toss carrots with any pan juices and transfer to a serving platter or individual plates. Top with crumbled feta and fresh mint.