Roasted Carrot with Cumin & Marash Chili

Recipe Date: December 12, 2022
Difficulty: Easy
Measurements: Imperial (US)

The carrots caramelize and sweeten with roasting. The chili offers a nice contrast to their sweetness. I like to double the recipe and serve the carrots chilled the next day with a green salad and chewy pita bread. Serves 4

Ingredients

  • 1 pound carrots, peeled
  • Extra virgin olive oil
  • Kosher salt
  • ½ teaspoon cumin seed
  • ½ teaspoon Marash chili
  • Labneh, recipe follows
  • Fresh cilantro leave to garnish

Directions

1. Preheat oven to 425 degrees F.

2. Heat a large sauté pan over medium high heat. Add 2 tablespoons of olive oil to the pan. Add the carrots and sear until golden about 3 to 4 minutes. Season with salt.

3. Add cumin and chili then toss well to combine.

4. Add 1 cup warm water and bring to a boil stovetop then place in the oven and cook for 25 to 30 minutes until water has evaporated and carrots are tender and caramelized.

5. Spread a heaping spoonful of Labneh on a serving plate. Top with carrots. Drizzle with olive oil and sprinkle cilantro leaves over.