CARROTS WITH FETA AND MINT
Michael Simon says this dish is inspired by his mom, so of course it is Greek! Michael likes to leave the skin on the carrots because they really pick up the char well when the sugar in the carrots superheats in the pan. Dressing the carrots while they are hot allows them to soak up some of the vinaigrette. This works as an appetizer on it's own or as a side to roasted lamb or grilled fish. From the cookbook The Chew Food Life Fun.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450*F.
- In a mixing bowl, add the carrots and toss with the honey, vinegar, cumin seeds, and 1 tbls. olive oil.
- In an oven safe skillet over medium high heat, heat the remaining olive oil, then add the carrots. Season generously with salt and pepper, and then toss to coat. Transfer to the oven and roast for 20 minutes, or until the carrots have caramelized and browned in spots.
- Meanwhile, make the dressing by whisking together the olive oil, orange juice and zest, honey, vinegar, mint leaves, shallot and almonds. Add a pinch of salt and set aside.
- Once the carrots have finished and cooled slightly, toss them in a large bowl with the dressing. To serve, garnish carrots with feta, orange zest, adn a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 465.2, Fat 35.8, SaturatedFat 9.2, Cholesterol 33.4, Sodium 577.9, Carbohydrate 31, Fiber 7, Sugar 18.7, Protein 9.3
CARROT, DATE AND FETA SALAD
Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.
- Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.
MINTY CARROT, PISTACHIO & FETA SALAD
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food
Provided by Cassie Best
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
- Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
- Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
Nutrition Facts : Calories 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
CARROTS WITH MINT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off the ends of each carrot and scrape the sides.
- Cut the carrots crosswise into rounds, each about 1/8 inch thick.
- There should be about 4 cups.
- Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
- Add the mint and cumin and stir to blend. Serve.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED CARROT, FETA AND MINT SALAD
Toss sweet roasted carrots in a light cumin, smoked paprika, and mustard dressing. Sprinkle Feta, black olives and shredded mint leaves over top - and enjoy. For simplicity at mealtime, the salad can be assembled two or three hours ahead -
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature.
- For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots.
- TIPS: Roasted carrots can also be served as a hot dish.
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